Eicosapentaenoic and Docosahexaenoic Acid Levels in Mouse Tissues After Intake of Echium and Ahiflower Oils Rich in Stearidonic and α-Linolenic Acids.

Abstract

Omega-3 fatty acids (n-3 FA), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been consumed aiming to reduce cardiovascular disease. Fish oil is the main dietary source of EPA and DHA but has limitations that have stimulated interest in sustainable alternatives such as Echium ( Echium plantagineum ) and Ahiflower ( Buglossoides arvensis ) oils, both rich in α-linolenic acid (ALA) and stearidonic acid (SDA), precursors of EPA. However, the ability of these two oils to increase EPA and DHA levels in different tissues remains unclear. Thus, this study aimed to investigate the effects of SDA-rich oils on fatty acid profiles in different biological matrices of C57BL/6 mice. Animals received diets supplemented with soybean oil (control), Echium oil, or Ahiflower oil (4% diet) for 8 weeks, providing n-3/n-6 FA intake ratios of 0.14, 1.51, and 2.28, respectively. Fatty acids were analyzed in plasma, erythrocytes, liver, adipose tissue, heart, and brain. Both SDA-rich oils significantly increased EPA levels across all tissues in a dose-dependent manner compared with the control, whereas changes in DHA were limited and tissue-specific. Despite the increase in EPA, DHA levels remained unchanged in the heart, brain, and plasma. In erythrocytes, DHA levels were higher in both SDA-rich oil groups compared with the control. Echium and Ahiflower oils may be strategically used in EPA-focused interventions and, depending on the target tissue and physiological demand, may partially satisfy DHA requirements. This nuanced understanding is critical for the development of evidence-based dietary recommendations and sustainable omega-3 supplementation strategies.