The n−3 polyunsaturated fatty acid levels in rat tissue lipids increase in response to dietary olive oil relative to sunflower oil

Lipids ◽  
1994 ◽  
Vol 29 (12) ◽  
pp. 845-849 ◽  
Author(s):  
Maria D. Navarro ◽  
José L. Periago ◽  
Maria L. Pita ◽  
Paloma Hortelano
Keyword(s):  
Fatty Acid ◽  
Olive Oil ◽  
Polyunsaturated Fatty Acid ◽  
Sunflower Oil ◽  
Tissue Lipids ◽  
Rat Tissue

scholarly journals FATTY ACID COMPONENTS OF RAT-TISSUE LIPIDS

1965 ◽  
Vol 94 (1) ◽  
pp. 81-84 ◽  
Author(s):  
JM CONNELLAN ◽  
CJ MASTERS
Keyword(s):  
Fatty Acid ◽  
Tissue Lipids ◽  
Rat Tissue

scholarly journals Heating of Plant Oils-Fatty Acid Reactions versus Tocopherols Degradation

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S185-S187 ◽  
Author(s):  
Z. Réblová ◽  
D. Tichovská ◽  
M. Doležal
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Olive Oil ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Rapeseed Oil ◽  
Degradation Rate ◽  
Plant Oils ◽  
Oil Sunflower ◽  
High Degradation Rate

Relationship between polymerised triacylglycerols formation and tocopherols degradation was studied during heating of four commercially accessible vegetable oils (rapeseed oil, classical sunflower oil, soybean oil and olive oil) on the heating plate with temperature 180°C. The content of polymerised triacylglycerols 6% (i.e. half of maximum acceptable content) was achieved after 5.3, 4.2, 4.1, and 2.6 hours of heating for olive oil, soybean oil, rapeseed oil and sunflower oil, respectively, while decrease in content of total tocopherols to 50% of the original content was achieved after 3.4, 1.6, 1.3, and 0.5 hours of heating for soybean oil, rapeseed oil, sunflower oil and olive oil, respectively. Because of the high degradation rate of tocopherols, decrease in content of total tocopherols to 50% of the original content was achieved at content of polymerised triacylglycerols 0.6%, 1.9%, 2.8% and 4.9% for olive oil, rapeseed oil, sunflower oil and soybean oil, respectively, i.e. markedly previous to the frying oil should be replaced.

Effects of Diets Containing Olive Oil, Sunflower Oil, or Rapeseed Oil on the Hemostatic System

2001 ◽  
Vol 85 (02) ◽  
pp. 280-286 ◽  
Author(s):  
Mario Kratz ◽  
Margitta Neufeld ◽  
Michael Erren ◽  
Jerzy-Roch Nofer ◽  
Helmut Schulte ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Platelet Function ◽  
Sunflower Oil ◽  
Rapeseed Oil ◽  
Saturated Fatty Acids ◽  
Coagulation Factors ◽  
Pufa Ratio ◽  
Hemostatic System

SummaryVarious studies have already shown that the fatty acid composition of dietary fat has different effects on hemostasis and platelet function. However, knowledge on this topic is incomplete. In the present study, fifty-eight healthy students received either a 4-week rapeseed oil [high content of monounsaturated fatty acids (MUFA) and high n-3/n-6 PUFA ratio], an olive oil (high content of MUFA, low n-3/n-6 PUFA ratio) or a sunflower oil (low content of MUFA, low n-3/n-6 PUFA ratio) diet. In each group, effects on hemostatic parameters were compared with a wash-in diet rich in saturated fatty acids with respect to intermediate-time effects on the hemostatic system and platelet function. With the olive oil diet, a reduction of coagulation factors VIIc, XIIc, XIIa, and Xc was found, whereas sunflower oil led to lower values of coagulation factors XIIc, XIIa, and IXc. In all study groups levels of plasmin-α2-antiplasmin were lower in week 4 than at baseline. Lower fibrinogen binding on platelets was found after the sunflower oil diet, whereas expression of CD62 and spontaneous platelet aggregation were slightly higher after the olive oil diet. However, given the major differences in the fatty acid compositions of the diets, the differences between the groups with respect to hemostasis tended to be small. Therefore, the clinical significance of the present findings remains to be evaluated.

Sign in / Sign up

Export Citation Format

Share Document