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PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1-2
pubmed:dateCreated
2002-5-27
pubmed:abstractText
Due to the potential for dietary fat source to alter plasma lipids and tissue antioxidant status, we hypothesized that blends of saturated, n-6 and n-3 fats with cholesterol would affect LDL and tissue susceptibility to in vitro oxidation. The effects of dietary fat blends of butter (B), beef tallow (T), soybean oil (SBO) or menhaden oil (MO) and cholesterol on systolic blood pressure (SBP), plasma lipoproteins and tissue susceptibility to glutathione (GSH) depletion and lipid peroxidation (TBARS) were examined in spontaneously hypertensive (SHR) and Wistar Kyoto (WKY) rats. SBP in SHRs was higher (p < 0.001) than in WKYs at 13-weeks of age but was not altered by dietary fat or cholesterol. LDL- and HDL-cholesterol were greater (p < 0.001) in WKY than SHR. LDL-cholesterol and (VLDL- + LDL-cholesterol)/HDL-cholesterol ratios were reduced in MO vs. B, T and SBO groups. HDL-cholesterol levels tended to be lower and greater in B and MO groups, respectively vs. T and SBO groups. Initial LDL fluorescence was greater (p < 0.001) in high- vs. low-cholesterol groups. The change in LDL fluorescence was reduced (p < 0.001) in high-cholesterol groups, and MO vs. B, T and SBO rats. MO fed rats had reduced (p < 0.001) RBC, heart and liver GSH depletion and reduced (p < 0.01) tissue TBARS and RBC MDA production. In summary, a moderate level of dietary MO did not increase tissue and LDL in vitro oxidizability in SHR and WKY rats. High dietary cholesterol exhibited a protective effect against in vitro oxidation of LDL and selected tissues.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Mar
pubmed:issn
0300-8177
pubmed:author
pubmed:issnType
Print
pubmed:volume
232
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
33-47
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed-meshheading:12030378-Animals, pubmed-meshheading:12030378-Antioxidants, pubmed-meshheading:12030378-Blood Pressure, pubmed-meshheading:12030378-Body Weight, pubmed-meshheading:12030378-Cholesterol, Dietary, pubmed-meshheading:12030378-Dietary Fats, pubmed-meshheading:12030378-Erythrocytes, pubmed-meshheading:12030378-Glutathione, pubmed-meshheading:12030378-Hypertension, pubmed-meshheading:12030378-Lipid Peroxidation, pubmed-meshheading:12030378-Lipids, pubmed-meshheading:12030378-Lipoproteins, LDL, pubmed-meshheading:12030378-Liver, pubmed-meshheading:12030378-Male, pubmed-meshheading:12030378-Myocardium, pubmed-meshheading:12030378-Oxidation-Reduction, pubmed-meshheading:12030378-Rats, pubmed-meshheading:12030378-Rats, Inbred SHR, pubmed-meshheading:12030378-Rats, Inbred WKY, pubmed-meshheading:12030378-Thiobarbituric Acid Reactive Substances
pubmed:year
2002
pubmed:articleTitle
Dietary fat source and cholesterol interactions alter plasma lipids and tissue susceptibility to oxidation in spontaneously hypertensive (SHR) and normotensive Wistar Kyoto (WKY) rats.
pubmed:affiliation
Food, Nutrition and Health Program, Faculty of Agricultural Sciences, University of British Columbia, Vancouver, Canada.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't