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Acta Cir Bras. 2017 Dec;32(12):1013-1025. doi: 10.1590/s0102-865020170120000003.

Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase.

Author information

1
Associate Professor, Department of Nutrition, Universidade Federal de Lavras (UFLA), Minas Gerais, Brazil. Conception and design of the study, acquisition of data, manuscript preparation and manuscript writing, critical revision.
2
Associate Professor, Department of Food Science, UFLA, Lavras-MG, Brazil. Conception and design of the study, manuscript preparation and writing, critical revision.
3
Fellow PhD degree, Postgraduate Program in Food Science, Department of Food Science, UFLA, Lavras-MG, Brazil. Analysis and interpretation of data, statistics analysis, manuscript preparation and manuscript writing.
4
Associate Professor, Department of Veterinary Medicine, UFLA, Lavras-MG, Brazil. Conception and design of the study, analysis and interpretation of data, critical revision.

Abstract

PURPOSE:

To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats.

METHODS:

Thirty male albino Wistar rats received for 59 days, the following diets: diet added of margarine with low content of polyunsaturated fatty acids (PUFA); diet added of margarine with high content of PUFA; diet added of butter; diet added of hydrogenated vegetable fat; diet added of soybean oil. Fatty acid profile of the lipid sources, blood and hepatic lipids fractions and fatty acid profile of the brain tissue were determined.

RESULTS:

Margarine consumption of provided different responses as to concentrations of blood and hepatic lipid fractions. Intake of butter and hydrogenated increased LDL-c/HDL-c ratio, being the steepest increase promoted by hydrogenated vegetable fat, which also raised LDL-c levels expressively. All fats used in the treatments reduced the cerebral concentration of docosahexaenoic acid when compared to soybean oil (control).

CONCLUSION:

The different fat sources commonly consumed by population provided different responses in vivo. This is particularly relevant considering the role of these lipids in the incidence and prevention of cardiovascular diseases.

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