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Nutritional properties and oxidation of marine lipid: Effects of dietary triacylglycerol structure on plasma and liver lipid levels in rats fed low-fat diets containing n-3 polyunsaturated fatty acids of marine origin

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

For three weeks rats were fed low-fat diets of which 25% was n-3 polyunsaturated fatty acids (PUFAs). The n-3 PUFAs originated either from two structured triacylglycerols (TAGs) differing in intramolecular structure or from fish oil. A group fed chow was included as control. Dietary inclusion of n-3 PUFAs increased the level of n-3 PUFAs in plasma and liver. TAG structure influenced the content of individual n-3 PUFAs meaning that enrichment of the sn-2 position with a specific fatty acid increased the level of this fatty acid. Differences in dietary TAG structure did not influence plasma and liver levels of TAG and cholesterol.

OriginalsprogEngelsk
TitelSeafood Research from Fish to Dish : Quality, Safety and Processing of Wild and Farmed Seafood
Antal sider12
ForlagWageningen Academic Publishers
Publikationsdato1 dec. 2006
Sider29-40
ISBN (Trykt)9789086860050
DOI
StatusUdgivet - 1 dec. 2006

ID: 210825852