Omega-3 Fats Leave a Chemical Mark on Proteins, Study in Worms and Mice Finds
Scientists found a new type of chemical tag that gets attached to proteins, and traced its source back to omega-3 fatty acids. Enzymes in the body break down omega-3s, and a byproduct then latches onto proteins involved in key metabolic pathways. This was seen in worms and mice, and the tag was higher in a long-lived worm mutant often used to study aging. For anyone taking fish oil, it hints at effects beyond the usual inflammation story, though what it means for humans is unknown.
Conflict of Interest Disclosure: One author co-founded two biotech companies.
Disclaimer: Research summaries are provided for informational purposes only and do not constitute medical advice. Always consult a qualified healthcare professional before making changes to your health routine.