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

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

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. p. 29-40.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

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. in Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood. Wageningen Academic Publishers, pp. 29-40. https://doi.org/10.3920/978-90-8686-581-9

APA

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. In Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood (pp. 29-40). Wageningen Academic Publishers. https://doi.org/10.3920/978-90-8686-581-9

Vancouver

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. In Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood. Wageningen Academic Publishers. 2006. p. 29-40 https://doi.org/10.3920/978-90-8686-581-9

Author

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. pp. 29-40

Bibtex

@inbook{df0296354cf7475f8f767c724aeb23ab,
title = "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",
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.",
keywords = "Cholesterol, N-3 polyunsaturated fatty acids, Rats, Structured lipids, Triacylglycerols",
author = "Trine Porsgaard and Xuebing Xu and Huiling Mu",
year = "2006",
month = dec,
day = "1",
doi = "10.3920/978-90-8686-581-9",
language = "English",
isbn = "9789086860050",
pages = "29--40",
booktitle = "Seafood Research from Fish to Dish",
publisher = "Wageningen Academic Publishers",
address = "Netherlands",

}

RIS

TY - CHAP

T1 - Nutritional properties and oxidation of marine lipid

T2 - 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

AU - Porsgaard, Trine

AU - Xu, Xuebing

AU - Mu, Huiling

PY - 2006/12/1

Y1 - 2006/12/1

N2 - 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.

AB - 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.

KW - Cholesterol

KW - N-3 polyunsaturated fatty acids

KW - Rats

KW - Structured lipids

KW - Triacylglycerols

UR - http://www.scopus.com/inward/record.url?scp=84899193868&partnerID=8YFLogxK

U2 - 10.3920/978-90-8686-581-9

DO - 10.3920/978-90-8686-581-9

M3 - Book chapter

AN - SCOPUS:84899193868

SN - 9789086860050

SP - 29

EP - 40

BT - Seafood Research from Fish to Dish

PB - Wageningen Academic Publishers

ER -

ID: 210825852