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Sunday, 28 October 2012

Prostaglandin 1, 2 & 3 The bad and the Good

Understanding Prostaglandin 

Inflammatory and anti-inflammatory pathways in the body
Most of the inflammatory reactions in our body are mediated by a group of fatty acids called prostaglandins. Our bodies have three prostaglandin pathways that either increase or reduce inflammation in the body:

PGE1 (prostaglandin 1)

  • Reduces inflammation
  • Decreases blood pressure
  • Reduces allergic reaction
  • Increases mucous production in the stomach
  • Increases immune response
  • Promotes nerve function


Food sources of PGE1: the body uses linoleic acid, an essential fatty acid, to make PGE1 in the body. “Essential” fatty acids must be consumed in our diets. We cannot produce them internally; hence, they are essential to include in our diet. Food sources of linoleic acid include safflower  oil, sesame oil and seeds, evening primrose oil, black currant seed oil, borage oil, soy oil, corn  oil, and gamma linolenic acid (GLA).

PGE2

  • Increases inflammation
  • Suppresses immune function
  • Promotes allergy response
  • Increases platelet aggregation (how easily platelets in the blood stick together, forming micro-clots along blood vessel walls)
  • Increases smooth muscle contraction/spasticity


Food sources of PGE2: meats, dairy products including human breast milk.

PGE3

  • Reduces inflammation
  • Inhibits the release of PGE2
  • Increases HDL, the “good” cholesterol
  • Decreases triglycerides
  • Decreases platelet aggregation


Food sources of PGE3: the body uses alpha-linolenic acid to make PGE3 in the body. Foods rich in alpha-linolenic acid include EPA (fish oil), DHA (fish oil), flaxseed oil (the richest natural source of omega-3 fatty acids), walnuts, pumpkin seeds and hemp seeds and oil.

Thanks to:
Dynamic Living Magazine - Judith Boice