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《Food Science and Technology》 2008-10
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Different ratio of n-6/n-3 PUFA effect on the anti oxidation and the blood fat metabolism in high fed diet mices

YUE Peng1,LE Guo-wei1,2,YANG Rui-li1,WANG Jiao1,SHI Yong-hui1,2(1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122;2.Food Nutrition and Safety Laboratory,Jiangnan University,Wuxi 214122)  
The present paper mainly studies the different ratios between the n-6 polyunsaturated fatty acid(PUFA) and the n-3 PUFA in high energy diet C57 mices effect on the blood fat metabolism and the capability of anti oxidation.Test the level of the total anti-oxidation capability(T-AOC),superoxide dismutase(SOD),the malonaldehyde(MDA),the total cholesterol(TC),the triglyceride(TG),the high density lipoprotein-cholesterol(HDL-C),the low density lipoprotein-cholesterol(LDL-C) and the atherosclerotic index(AI).Both the 5:1 and 10:1 mixture ratio oil has the effects on anti-oxidation and reducing the lipid peroxidation,clear the free radical,the capability changes following the ratio of n-6 and n-3 PUFA.According to this experiment,the ratio of 10:1 is better than 5:1 in both anti-oxidation and reducing the lipid peroxidation,especially in reducing the lipid perixidation.And with the help of the anti-oxidant LA,it could be more effect in cleaning free radical and prevent the atherosclerotic.
【Fund】: 自然科学基金项目(30571347)
【CateGory Index】: R151
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