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Effect of Diets with Different Lipid’s Sources On Serum and Brain Fatty Acids Profile: Experimental Model

[ Vol. 20 , Issue. 4 ]

Author(s):

Nora H. Slobodianik, Paula D. Perris, María Cecilia Mambrin, Inés Fernandez and María Susana Feliu*   Pages 625 - 631 ( 7 )

Abstract:


Background: The importance of diet in health is widely accepted and recognized. Diet lipid profile is important to prevent chronic diseases and improve the quality of an individual’s life.

Objective: The objective of this report is to analyze the effect of different sources of dietary lipids with standard and high concentration on growing rats.

Methods: Experimental diets contained 15 or 42% kcal of fat, provided by butter (B), olive oil (O), high oleic sunflower oil (HO), and sunflower oil (S). Control diet (C) was normocaloric with 15% kcal of fat provided by soy oil. All diets were complete in the other nutrients according to AIN 1993 and were administered for 40 days.

Results: Daily intake was similar in all groups. The administration of these diets provoked changes in serum fatty acid profile in response to the different sources of dietary lipids used; no changes were observed in the brain´s fatty acids.

Conclusion: These results would suggest that the organism tries first to supply the brain´s fatty acid needs at the expense of its modification in serum.

Keywords:

Nutrition, fatty acids, lipids, diets, rats, brain.

Affiliation:

Department of Nutrition, The University of Buenos Aires, Faculty of Pharmacy and Biochemistry, Buenos Aires, Department of Nutrition, The University of Buenos Aires, Faculty of Pharmacy and Biochemistry, Buenos Aires, Department of Nutrition, The University of Buenos Aires, Faculty of Pharmacy and Biochemistry, Buenos Aires, Department of Nutrition, The University of Buenos Aires, Faculty of Pharmacy and Biochemistry, Buenos Aires, Department of Nutrition, The University of Buenos Aires, Faculty of Pharmacy and Biochemistry, Buenos Aires

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