Phospholipids of Animal and Marine Origin: Structure, Function, and Anti-Inflammatory Properties



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Review
Phospholipids of Animal and Marine Origin:
Structure, Function, and
Anti-Inflammatory Properties
Ronan Lordan
ID
, Alexandros Tsoupras and Ioannis Zabetakis *
Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland;
Ronan.Lordan@ul.ie (R.L.); Alexandros.Tsoupras@ul.ie (A.T.)
*
Correspondence: Ioannis.Zabetakis@ul.ie; Tel.: +353-(0)-61-234-202
Received: 20 October 2017; Accepted: 11 November 2017; Published: 14 November 2017
Abstract:
In this review paper, the latest literature on the functional properties of phospholipids
in relation to inflammation and inflammation-related disorders has been critically appraised and
evaluated. The paper is divided into three sections: Section
1
presents an overview of the relationship
between structures and biological activities (pro-inflammatory or anti-inflammatory) of several
phospholipids with respect to inflammation. Sections
2
and
3
are dedicated to the structures, functions,
compositions and anti-inflammatory properties of dietary phospholipids from animal and marine
sources. Most of the dietary phospholipids of animal origin come from meat, egg and dairy products.
To date, there is very limited work published on meat phospholipids, undoubtedly due to the
negative perception that meat consumption is an unhealthy option because of its putative associations
with several chronic diseases. These assumptions are addressed with respect to the phospholipid
composition of meat products. Recent research trends indicate that dairy phospholipids possess
anti-inflammatory properties, which has led to an increased interest into their molecular structures
and reputed health benefits. Finally, the structural composition of phospholipids of marine origin
is discussed. Extensive research has been published in relation to
ω
-3 polyunsaturated fatty acids
(PUFAs) and inflammation, however this research has recently come under scrutiny and has proved to
be unreliable and controversial in terms of the therapeutic effects of
ω
-3 PUFA, which are generally in
the form of triglycerides and esters. Therefore, this review focuses on recent publications concerning
marine phospholipids and their structural composition and related health benefits. Finally, the strong
nutritional value of dietary phospholipids are highlighted with respect to marine and animal origin
and avenues for future research are discussed.

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