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

Author(s):

Nora H. Slobodianik, Paula D. Perris, María Cecilia Mambrin, Inés Fernandez and María Susana Feliu*   Pages 1 - 6 ( 6 )

Abstract:


Background: It´s widely accepted and recognized the importance of diet in maintaining health. Diet lipid profile is important to prevent chronic diseases and improve the quality of 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 differences sources of dietary lipids used; no changes were observed in brain´s fatty acids.

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

Keywords:

Nutrition, Fatty acids, Lipids, Diets, Rats, Brain.

Affiliation:

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



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