how are u all timing ur omega 3 fat(flax or flish oil ) intake ? becos u cant use it at the same time as high doses of cla as they compete for absorbtion , here's the whole paragraph i picked up from somewhere :
"CLA at high doses competes with EFAs and crowds them and their derivatives out of enzyme spaces.
The effects of CLA supplementation on the (n-6) and (n-3) PUFA contents varied for the different fatty acids and was also diet dependent for some fatty acids. No effect of CLA was observed on the amount of 18:2(n-6), whereas it clearly decreased the 20:4(n-6) level in the egg yolk. The other (n-6) fatty acids showed a tendency to decrease by supplementing CLA, irrespective of the basal fat sources. On the other hand, 18:3(n-3) and 22:5(n-3) tended to increase or increased and 22:6(n-3) decreased as a result of supplementing CLA to the diets containing LF, SB and AF as the basal fat source. However, when an excess of 18:3(n-3) was provided by the FSO diet, the effect of CLA on the egg yolk (n-3) fatty acids was different. In the latter case, 22:5(n-3) and 22:6(n-3) increased, whereas 18:3(n-3) and 20:5(n-3) decreased. A reduction in 20:4(n-6) and in 20:5(n-3) (the latter only in treatment FSO) by CLA supplementation could be due to an inhibition of 6-desaturase. Belury and Kempa-Steczko (36 ) found that CLA was able to act as a substrate for 6-desaturase, the rate-limiting step in the conversion of linoleic and linolenic acid into 20:4(n-6) and 20:5(n-3), respectively. However, if CLA is a competitive inhibitor of 6-desaturase, an accumulation of linoleic and linolenic acids should be observed. This was generally not the case, with the exception of treatment AF. A decrease in 22:6(n-3) concentration in the yolk lipids due to feeding CLA was also found by Chamruspollert and Sell (26 ), although in combination with a much wider change in dietary linolenic acid levels. This suggests that the CLA isomers may also inhibit the enzyme responsible for this conversion, i.e., 4-desaturase. The possible mechanism behind this effect was not clear when a high amount of flaxseed oil (yielding an excess of linolenic acid) was fed to laying hens. In this case, the amount of 22:6(n-3) remained at the same level or tended to increase when CLA was fed. The reason why the incorporation of (n-3) fatty acids into the egg yolk is higher when CLA is fed is not clear. One possible explanation is based on the stereospecificity of the molecules. The structure of CLA is more comparable to linoleic acid than to linolenic acid. It is also known that the enzymes for desaturation and elongation of the (n-6) and (n-3) fatty acids are the same and that 6-desaturase acts preferentially on the (n-3) fatty acids. It is therefore possible that CLA is able to make a complex with 6-desaturase in the same way as linoleic acid does, thus preventing linoleic acid from being further converted to its long-chain metabolites. In addition, the incorporation of long-chain (n-3) fatty acids 20:5(n-3), 22:5(n-3) and 22:6(n-3) into cell membranes and phospholipids is in competition with the (n-6) long-chain PUFA. Because linoleic acid would be in competition with CLA for 6-desaturase in CLA-supplemented diets, relatively more (n-3) long-chain PUFA could be incorporated into the cell membranes of laying hens fed diets supplemented with CLA.
so if ure going to use cla with meals , say 5 caps each meal , then when are u using ur flax ? any ideas ? thanx .
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"CLA at high doses competes with EFAs and crowds them and their derivatives out of enzyme spaces.
The effects of CLA supplementation on the (n-6) and (n-3) PUFA contents varied for the different fatty acids and was also diet dependent for some fatty acids. No effect of CLA was observed on the amount of 18:2(n-6), whereas it clearly decreased the 20:4(n-6) level in the egg yolk. The other (n-6) fatty acids showed a tendency to decrease by supplementing CLA, irrespective of the basal fat sources. On the other hand, 18:3(n-3) and 22:5(n-3) tended to increase or increased and 22:6(n-3) decreased as a result of supplementing CLA to the diets containing LF, SB and AF as the basal fat source. However, when an excess of 18:3(n-3) was provided by the FSO diet, the effect of CLA on the egg yolk (n-3) fatty acids was different. In the latter case, 22:5(n-3) and 22:6(n-3) increased, whereas 18:3(n-3) and 20:5(n-3) decreased. A reduction in 20:4(n-6) and in 20:5(n-3) (the latter only in treatment FSO) by CLA supplementation could be due to an inhibition of 6-desaturase. Belury and Kempa-Steczko (36 ) found that CLA was able to act as a substrate for 6-desaturase, the rate-limiting step in the conversion of linoleic and linolenic acid into 20:4(n-6) and 20:5(n-3), respectively. However, if CLA is a competitive inhibitor of 6-desaturase, an accumulation of linoleic and linolenic acids should be observed. This was generally not the case, with the exception of treatment AF. A decrease in 22:6(n-3) concentration in the yolk lipids due to feeding CLA was also found by Chamruspollert and Sell (26 ), although in combination with a much wider change in dietary linolenic acid levels. This suggests that the CLA isomers may also inhibit the enzyme responsible for this conversion, i.e., 4-desaturase. The possible mechanism behind this effect was not clear when a high amount of flaxseed oil (yielding an excess of linolenic acid) was fed to laying hens. In this case, the amount of 22:6(n-3) remained at the same level or tended to increase when CLA was fed. The reason why the incorporation of (n-3) fatty acids into the egg yolk is higher when CLA is fed is not clear. One possible explanation is based on the stereospecificity of the molecules. The structure of CLA is more comparable to linoleic acid than to linolenic acid. It is also known that the enzymes for desaturation and elongation of the (n-6) and (n-3) fatty acids are the same and that 6-desaturase acts preferentially on the (n-3) fatty acids. It is therefore possible that CLA is able to make a complex with 6-desaturase in the same way as linoleic acid does, thus preventing linoleic acid from being further converted to its long-chain metabolites. In addition, the incorporation of long-chain (n-3) fatty acids 20:5(n-3), 22:5(n-3) and 22:6(n-3) into cell membranes and phospholipids is in competition with the (n-6) long-chain PUFA. Because linoleic acid would be in competition with CLA for 6-desaturase in CLA-supplemented diets, relatively more (n-3) long-chain PUFA could be incorporated into the cell membranes of laying hens fed diets supplemented with CLA.
so if ure going to use cla with meals , say 5 caps each meal , then when are u using ur flax ? any ideas ? thanx .
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