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
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.
Original language | English |
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Title of host publication | Seafood Research from Fish to Dish : Quality, Safety and Processing of Wild and Farmed Seafood |
Number of pages | 12 |
Publisher | Wageningen Academic Publishers |
Publication date | 1 Dec 2006 |
Pages | 29-40 |
ISBN (Print) | 9789086860050 |
DOIs | |
Publication status | Published - 1 Dec 2006 |
- Cholesterol, N-3 polyunsaturated fatty acids, Rats, Structured lipids, Triacylglycerols
Research areas
ID: 210825852