Michigan State University

A study where participants were given fish oil for 12 weeks showed an increase in EPA and DHA and a decrease in the concentration of omega-6 to omega-3. Thus, EPA and DHA lessen ARA production, preventing synthesis of eicosanoids.  This also means that omega-3’s concentration is greater (responsible for reducing inflammation). EPA and DHA prevent inflammation by inhibiting leukocyte chemotaxis, increasing action of transcription factors that prevent inflammation, etc. The COX and LOX pathways are used to get rid of inflammation by the resolvins from EPA and protections from DHA. The entrance of neutrophils and cytokines into the endothelial tissue is inhibited. In COVID-19 patients, those given fish oil showed a decrease in cytokine levels.

EPA and DHA (forms of omega-3) in relation to COVID-19

Rogero, M. M., Leão, M. D. C., Santana, T. M., de MB Pimentel, M. V., Carlini, G. C., da Silveira, T. F., ... & Castro, I. A. (2020). Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19. Free Radical Biology and Medicine. https://doi.org/10.1016/j.freeradbiomed.2020.07.005

Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19

The benefits of EPA and DHA are included in the figure. As can be seen from the figure, when EPA and DHA are given, there are less inflammatory reactions from eicosanoids, thus reducing the presence of cytokines. Another way in which EPA and DHA can help fight the virus is by preventing platelet action (known to cause inflammation). However, there are potential negative effects of using EPA and DHA. This includes an increase in oxidative stress due to an increase in reactive oxidative species causing non-enzymatic reactions. Also, thus use of EPA and DHA is not time efficient when getting rid of the virus.


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