Influence of long-chain polyunsaturated fatty acids on oxidation of LDL
- UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
- Rosemary Wander (Creator)
- Institution
- The University of North Carolina at Greensboro (UNCG )
- Web Site: http://library.uncg.edu/
Abstract: Enrichment of low density lipoprotein (LDL) with long-chain fatty acids, such as eicosapentaenoic acid (EPA; 20:5 n-3) and docosahexaenoic acid (DHA; 22:6 n-3) found in fish oil, is thought to increase its oxidative susceptibility although such an increase has not been clearly demonstrated. The purpose of this study was to determine the composition and fatty acid concentration of LDL obtained from postmenopausal women given a supplement of fish oil and relate these values to its oxidative susceptibility. Fish oil supplementation significantly increased LDL concentration of EPA (P = 0.0001) and DHA (P = 0.0001) and decreased that of linoleic acid P = 0.006). The concentration of free cholesterol, cholesterol ester, phospholipids and protein was unchanged while triglyceride concentration increased 8% (P = 0.02). Cu2+-mediated oxidation resulted in a shorter lag time, slower oxidation rate and similar concentrations of conjugated dienes of EPA/DHA-enriched LDL than EPA/DHA-unenriched LDL. Stepwise multiple regression indicated that the primary predictor of oxidative susceptibility of LDL was linoleic acid, even after enrichment with EPA and DHA. The oxidation rate of EPA/DHA-unenriched LDL correlated with the cholesteryl ester concentration (P = 0.003) while that of EPA/DHA-enriched correlated with the concentration of phospholipids (P = 0.03). These data suggest that EPA/DHA-enriched LDL have decreased oxidative susceptibility and that surface lipids may mediate its rate of oxidation.
Influence of long-chain polyunsaturated fatty acids on oxidation of LDL
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Created on 1/1/1998
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Additional Information
- Publication
- Prostaglandins, Leukotrienes, Essential Fatty Acids 59:143-151
- Language: English
- Date: 1998
- Keywords
- Long-Chain Polyunsaturated Fatty Acids, Fish Oil, Oxidative Susceptibility