Dietary polyunsaturates and peroxidation of low density lipoprotein

被引：59

作者：

Nenseter, MS ^{[1
]}

Drevon, CA ^{[1
]}

机构：

[1] UNIV OSLO,INST NUTR RES,N-0316 OSLO,NORWAY

来源：

CURRENT OPINION IN LIPIDOLOGY | 1996年 / 7卷 / 01期

关键词：

D O I：

10.1097/00041433-199602000-00003

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：

Oxidative modification of low density lipoprotein is influenced by dietary polyunsaturates. Omega-6 polyunsatured fatty acids enhance the susceptibility of low density lipoprotein to oxidation compared with monoenes. Most studies on omega-3 fatty acids also exhibit increased peroxidation of low density lipoprotein, although these data are more conflicting, Future studies should focus on additional information concerning dietary intake of antioxidants, fatty acids and lipid peroxides, as well as on the importance of low density lipoprotein oxidation in vivo.

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页码：8 / 13

页数：6

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