Prostaglandin production is affected by many factors, including the body's natural processes, diet, and drugs. The body produces prostaglandins in response to injury to tissues or blood vessels. Eating various types of dietary fat stimulates the body to produce prostaglandins, some beneficial and some potentially harmful. Finally, the production of prostaglandins can be controlled through non-steroidal anti-inflammatory drugs (NSAIDs) such as aspirin.
The body's production of prostaglandin derived from fatty acids has effects on almost every organ in the body. Some prostaglandins cause inflammation, fever, and pain in response to illness or injury, while other types inhibit the inflammatory response. Prostaglandins also cause uterine contractions during pregnancy. They act similarly to hormones in that they cause changes in body processes, but they are produced in the cells of the body in the area where their action is required.
Aspirin and other NSAIDs act to reduce the production of prostaglandins and reduce pain and inflammation, but they also inhibit the production of beneficial prostaglandins. Another class of drugs called selective COX-2 inhibitors act to reduce only the production of pro-inflammatory prostaglandins while leaving only the beneficial prostaglandins.
Prostaglandin production plays an important role in causing the uterine contractions that lead to labor. To induce labor, prostaglandins can be applied to the cervix or taken by mouth. Interestingly, seminal fluid also contains prostaglandins, leading to the scientifically disproven theory that having sex will stimulate labor.
Since prostaglandins are derived and synthesized from fatty acids, diet can be used to suppress antagonistic prostaglandins that cause pain and inflammation or to stimulate the production of beneficial prostaglandins to decrease inflammation. Foods high in saturated animal fats, such as red meat and dairy, contain arachidonic acid (AA). This fatty acid is a precursor to the antagonistic production of prostaglandins that cause inflammation in the body, including the type of prostaglandin that increases uterine contractions.
Foods that contain vegetable oils and B vitamins, such as nuts and seeds, contain linoleic acid (LA), which is converted to gamma-linolenic acid (GLA) in the body. LA and GLA stimulate the production of anti-inflammatory prostaglandins. Fish oils containing eicosapentaenoic acid (EPA), evening primrose oil, and borage oil supplements also contain high amounts of GLA.
Other substances can increase the production of beneficial prostaglandins while suppressing inflammatory prostaglandins. Bromelain is an enzyme substance derived from pineapple that has been used historically to treat inflammatory conditions. Although results have been mixed, some studies show that it suppresses inflammatory prostaglandins produced as a result of osteoarthritis, digestive disorders, and sinusitis. Turmeric, mangosteen, and pomegranate have also shown prostaglandin suppressive qualities and should be studied further for their effects on prostaglandin production.