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

Trine Porsgaard; Xuebing Xu; Huiling Mu

doi:10.3920/978-90-8686-581-9

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

Trine Porsgaard^*, Xuebing Xu, Huiling Mu

^*Corresponding author af dette arbejde

Abstract

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.

Originalsprog	Engelsk
Titel	Seafood Research from Fish to Dish : Quality, Safety and Processing of Wild and Farmed Seafood
Antal sider	12
Forlag	Wageningen Academic Publishers
Publikationsdato	1 dec. 2006
Sider	29-40
ISBN (Trykt)	9789086860050
DOI	https://doi.org/10.3920/978-90-8686-581-9
Status	Udgivet - 1 dec. 2006

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Citationsformater

Porsgaard, T., Xu, X., & Mu, H. (2006). 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. I Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood (s. 29-40). Wageningen Academic Publishers. https://doi.org/10.3920/978-90-8686-581-9

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. / Porsgaard, Trine; Xu, Xuebing; Mu, Huiling.

Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood. Wageningen Academic Publishers, 2006. s. 29-40.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

Porsgaard, T, Xu, X & Mu, H 2006, 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. i Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood. Wageningen Academic Publishers, s. 29-40. https://doi.org/10.3920/978-90-8686-581-9

Porsgaard T, Xu X, Mu H. 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. I Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood. Wageningen Academic Publishers. 2006. s. 29-40 doi: 10.3920/978-90-8686-581-9

Porsgaard, Trine ; Xu, Xuebing ; Mu, Huiling. / 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. Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood. Wageningen Academic Publishers, 2006. s. 29-40

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