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
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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
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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