THE SHORT-TERM EFFECT OF DIETARY FATS ON THE BRAIN FATTY-ACID COMPOSITION IN RATS

被引：2

作者：

GIRON, MD ^{[1
]}

CRIADO, MD ^{[1
]}

LARA, A ^{[1
]}

SUAREZ, MD ^{[1
]}

机构：

[1] FAC FARM GRANADA,DEPT BIOQUIM,E-18071 GRANADA,SPAIN

来源：

ARCHIVES OF PHYSIOLOGY AND BIOCHEMISTRY | 1995年 / 103卷 / 01期

关键词：

BRAIN; FATTY ACIDS; OLIVE OIL; SUNFLOWER OIL; COCONUT OIL;

D O I：

10.3109/13813459509007574

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effects of dietary fats on brain fatty acid composition were studied in weanling rats. Three groups of fats were fed for six days a basal diet supplemented with a 10% (w/w) of fat as coconut, olive or sunflower oil. There were no differences in the saturated and monounsaturated fatty acid content among the different ent groups. The more polyunsaturated fatty acids were arachidonic (20:4 n-6) and docosahexaenoic (22:6 n-3) acids. No effect of the diet on their amount in brain membranes has been found. We can conclude that the brain does not modify its fatty acid composition after a short-time administration of these lipids.

引用

页码：123 / 126

页数：4