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Effect of Flaxseed Oil Fortified with Vitamin E and Phytosterols on Antioxidant Defense Capacities and Lipids Profile in Rats.
- Source :
- Journal of Food Science (John Wiley & Sons, Inc.); Jun2012, Vol. 77 Issue 6, pH135-H140, 6p
- Publication Year :
- 2012
-
Abstract
- The main proposal of this study was to evaluate in vivo whether flaxseed oils fortified with micronutrients would have beneficial effects on lipid profile and antioxidant status in high-fat fed rats. Male Wistar rats were fed synthetic diets containing 10% of flaxseed oil (FO), phytosterols (PS) fortified FO (PS-FO), vitamin E (V<subscript>E</subscript>) fortified FO (V<subscript>E</subscript>-FO), V<subscript>E</subscript>, and PS fortified FO (V<subscript>E</subscript>-PS-FO), respectively, for 4 wk. The results showed that V<subscript>E</subscript> fortified FO enhanced the enzymatic (SOD and GPX) and nonenzymatic (GSH and V<subscript>E</subscript>) antioxidant system, lowered the lipid peroxide (TBARS) concentration compared with FO ( P < 0.05). And FO fortified with PS significantly reduced the plasma TG, TC and LDL-C levels, and hepatic TG and TC levels of rats compared with FO ( P < 0.05), but had no significant effect on antioxidant defense capacities. Combined addition of V<subscript>E</subscript> and PS in FO had a synergetic effect. These results indicated that flaxseed oils fortified micronutrients V<subscript>E</subscript> and PS may contribute to reduce the risk factors of cardiovascular disease (CVD) by improving plasma antioxidant defenses and lipids profiles. Practical Application: Flaxseed oil usually contains greater than 50% of alpha-linolenic acid (ALA) and is a desire origin for n-3 PUFA. But consuming high dose of n-3 PUFA could lead to oxidative damage through free radical-chain reaction in cellular and subcellular membranes. Our studies showed that a regular intake of V<subscript>E</subscript> and PS fortified flaxseed oils increased antioxidant defenses and ameliorated lipids profile in high-fat fed rats, and these indicated that the flaxseed oil fortified with these micronutrients might reduce the incidence of CVD. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 77
- Issue :
- 6
- Database :
- Complementary Index
- Journal :
- Journal of Food Science (John Wiley & Sons, Inc.)
- Publication Type :
- Academic Journal
- Accession number :
- 76330453
- Full Text :
- https://doi.org/10.1111/j.1750-3841.2012.02745.x