Dietary Docosahexaenoic Acid Dose Not Promote Lipid Peroxidation in Rat Tissue to the Extent Expected from Peroxidizability Index of the Lipids
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概要
- 論文の詳細を見る
Docosahexaenoic acid (DHA) ingestion enhanced the susceptibility of rat liver and kidney to lipid peroxidation as a function of the dietary DHA level, but did not increase lipid peroxides as assessed by thiobarbituric acid (TBA) values to the level expected from the peroxidizability index of the tissue total lipids. This phenomenon was especially prominent in the liver. In the liver, the higher proportion of DHA in the non-phosphorus lipids might play an important role in lessening the susceptibility of the tissue to lipid peroxidation. In the brain and testis, on the other hand, lipid peroxide levels were decreased when DHA was given to the animals. In the testis, in particular, the proportion of DHA in total lipids was lowest among all tissues examined, even when a relatively high level of DHA had been ingested, and this could be related to the low lipid peroxide level. Therefore, the protection against lipid peroxidation differed from tissue to tissue, even from the viewpoint of the fatty acid composition of the tissue lipids. In addition, changes in the lipid peroxide levels of the liver, kidney, brain and testis, as assessed by TBA values, seemed to be associated with changes in the peroxidizability index of phosphatidylcholine (+ cardiolipin) in each tissue.
- 社団法人日本農芸化学会の論文
- 1998-09-23
著者
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Maekawa Akio
Laboratory Of Food Chemistry And Nutrition Department Of Agricultural Chemistry Tokyo University Of
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Tadokoro Tadahiro
Laboratory Of Food Chemistry And Nutrition Department Of Agricultural Chemistry Tokyo University Of
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KUBO Kazuhiro
Division of Food Science, The National Institute of Health and Nutrition
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SAITO Morio
Division of Food Science, The National Institute of Health and Nutrition
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Saito Morio
Division Of Food Science Incorporated Administrative Agency National Institute Of Health And Nutriti
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Saito M
Hokkaido Univ. Sapporo Jpn
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Kubo Kazuhiro
Division Of Food Science The National Institute Of Health And Nutrition:(present Address)laboratory
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Tadokoro Tadahiro
Laboratory Of Food Chemistry And Nutrition Department Of Agricultural Chemistry Tokyo University Of
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Maekawa Akio
Laboratory Of Food Chemistry And Nutrition Department Of Agricultural Chemistry Tokyo University Of
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MAEKAWA AKIO
Laboratory of Biochemistry and Nutrition, Department of Agricultural Chemistry, Tokyo Agricultural University
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- Dietary Docosahexaenoic Acid Dose Not Promote Lipid Peroxidation in Rat Tissue to the Extent Expected from Peroxidizability Index of the Lipids
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