Elevated levels of pro-inflammatory oxylipins in older subjects are normalized by flaxseed consumption

Background and aims: Oxylipins, including eicosanoids, are highly bioactive molecules endogenously produced from polyunsaturated fatty acids. Oxylipins play a key role in chronic disease progression. It is possible, but unknown, if oxylipin concentrations change with the consumption of functional foods or differ with subject age. Methods: Therefore, in a parallel comparator trial, 20 healthy individuals were recruited into a younger (19-28. years) or older (45-64. years) age group (n. = 10/group). Participants ingested one muffin/day containing 30. g of milled flaxseed (6. g alpha-linolenic acid) for 4. weeks. Plasma oxylipins were isolated through solid phase extraction, analyzed with HPLC-MS/MS targeted lipidomics, and quantified with the stable isotope dilution method. Results: At baseline, the older group exhibited 13 oxylipins ≥. 2-fold the concentration of the younger group. Specifically, pro-inflammatory oxylipins 5-hydroxyeicosatetraenoic acid, 9,10,13-trihydroxyoctadecenoic acid, and 9,12,13-trihydroxyoctadecenoic acid were significantly greater in the older (1.1 ± 0.23. nM, 5.6 ± 0.84. nM, and 4.5 ± 0.58. nM, respectively) versus the younger group (0.34 ± 0.12. nM, 3.5 ± 0.33. nM, and 3.0 ± 0.24. nM, respectively) (p. <. 0.05). After 4. weeks of flaxseed consumption the number of oxylipins that were ≥. 2-fold higher in the older versus the younger group was reduced to 3. 5-Hydroxyeicosatetraenoic acid, 9,10,13-trihydroxyoctadecenoic acid, and 9,12,13-trihydroxyoctadecenoic acid decreased in the older group to concentrations equivalent to the younger group after flaxseed consumption. Conclusion: These data suggest a potential role for oxylipins in the aging process and how nutritional interventions like flaxseed can beneficially disrupt these biological changes associated with inflammation and aging.