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

Trine Porsgaard; Xuebing Xu; Huiling Mu

Jump to Content

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

Authors:

Trine Porsgaard

Trine Porsgaard
Search for other papers by Trine Porsgaard in
Current site
Google Scholar
PubMed

Xuebing Xu

Xuebing Xu
Search for other papers by Xuebing Xu in
Current site
Google Scholar
PubMed

, and

Huiling Mu

Huiling Mu
Search for other papers by Huiling Mu in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 29–40

DOI:: https://doi.org/10.1163/9789086865819_004

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

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.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086865819/B9789086865819_s004.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

Front Matter

Show Items

Back Matter

Show Items

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	45	24	9
Full Text Views	2	1	0
PDF Views & Downloads	0	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

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

Citation Info

Share link with colleague or librarian

Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

Table of Contents

Metrics

Metrics