Omega-3 fatty acids fight inflammation via cannabinoids
A study published in the Proceedings of the National Academy of Sciences explores the chemical reactions that convert omega-3 fatty acids into cannabinoids that have anti-inflammatory benefits—but without the psychotropic high.
A study published in the Proceedings of the National Academy of Sciences explores the chemical reactions that convert omega-3 fatty acids into cannabinoids that have anti-inflammatory benefits—but without the psychotropic high. Cannabinoids are found in marijuana and also are produced naturally in the body from omega-3 fatty acids. A well-known cannabinoid in marijuana, tetrahydrocannabinol, is responsible for some of its euphoric effects, but it also has anti-inflammatory benefits.
Foods such as meat, eggs, fish, and nuts contain omega-3 and omega-6 fatty acids, which the body converts into endocannabinoids—cannabinoids that the body produces naturally, according to Aditi Das, a University of Illinois professor of comparative biosciences and biochemistry, who led the study. Cannabinoids in marijuana and endocannabinoids produced in the body can support the body’s immune system and therefore are attractive targets for the development of anti-inflammatory therapeutics. Cannabinoids bind to two types of cannabinoid receptors in the body—one that is found predominantly in the nervous system and one in the immune system.
“Some cannabinoids, such as THC in marijuana or endocannabinoids can bind to these receptors and elicit anti-inflammatory and anti-pain action,” said Das. “Our team discovered an enzymatic pathway that converts omega-3-derived endocannabinoids into more potent anti-inflammatory molecules that predominantly bind to the receptors found in the immune system. This finding demonstrates how omega-3 fatty acids can produce some of the same medicinal qualities as marijuana, but without a psychotropic effect.”