Changes in serum lipids and platelet fatty acid composition following consumption of eggs enriched in alpha-linolenic acid (LnA)
作者： Les K. Ferrier , Linda Caston , Steve Leeson , E. James Squires , Bernadette Celi
DOI: 10.1016/0963-9969(92)90122-L
关键词: alpha-Linolenic acid 、 Biology 、 Cholesterol 、 Docosahexaenoic acid 、 Phospholipid 、 Fatty acid 、 Lipoprotein 、 Blood lipids 、 Endocrinology 、 Biochemistry 、 Platelet 、 Internal medicine 、 Food science
摘要: Abstract Dietary n-3 fatty acids as found in fish oils have been associated with a reduced risk of coronary heart disease. In this study, serum and platelet lipid profiles were monitored subjects consuming eggs enriched alpha-linolenic acid (LnA, 18:3 n-3) and, to more limited extent, other acids. Eggs produced by the inclusion ground flax seed (containing LnA) laying hens' diet. Consumption LnA-enriched (modified) eggs, but not regular for 1 or 2 weeks resulted marked decline (by 35%) triglyceride levels (significant, p ≤ 0·005, after week) no change total high-density lipoprotein (HDL) cholesterol. A significant rise, 0·01, about 60%) acid, docosahexaenoic (DHA, 22:6 n-3), phospholipid also occurred modified eggs. Since level is becoming recognized predictor disease, while DHA physiologically essential brain plus retina well contributor dampening reactivity, these findings may potential health implications.
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