NANP Board Practice Exam

Which dietary components are inhibitors of the lipooxygenase enzyme?

1. Onion, garlic, turmeric, and vitamin E

2. Olive oil and omega 9 fatty acids

3. Iron and zinc supplements

4. Folic acid and B vitamins

The correct answer is: Onion, garlic, turmeric, and vitamin E

The selected response correctly identifies a group of dietary components known to inhibit the lipooxygenase enzyme. Lipooxygenase is an enzyme involved in the metabolism of fatty acids into leukotrienes, which are signaling molecules that can promote inflammation. Certain foods and nutrients have been found to exert an inhibitory effect on this enzyme, thereby potentially reducing inflammation and related conditions. Onion, garlic, turmeric, and vitamin E all contain bioactive compounds that have been shown in various studies to modulate inflammatory pathways. For instance, garlic contains sulfur compounds that possess anti-inflammatory properties. Turmeric, primarily through its active compound curcumin, has been extensively studied for its ability to inhibit lipooxygenase. Similarly, vitamin E, a fat-soluble antioxidant, has a protective role in inflammation and may help in the modulation of enzyme activity. The other options do not demonstrate a well-established link to lipooxygenase inhibition. Olive oil and omega-9 fatty acids are known for their overall health benefits, particularly in heart health, but they are not specifically recognized as inhibitors of lipooxygenase. Iron and zinc supplements are essential minerals that play various roles in the body, but they do not directly influence lipooxygenase activity. Likewise, while folic