Effects of Dietary Fat on Lipid Peroxidation Level in Rats
- VernacularTitle:食物脂肪对大鼠脑、肝、肾组织中脂质过氧化作用的影响
- Author:
Ning TANG
- Publication Type:Journal Article
- Keywords:
Dietary fat;
Lipid peroxidation;
Malondialdehyde;
Brain;
Liver;
Kidney ?
- From:
Journal of Environment and Health
1993;0(01):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective To explore the effects of dietary fat on lipid peroxidation in female F344 rats. Methods The rats were fed diets containing various levels of corn oil ( 3%, 5%, 10%, 15%, or 20% ) for 2, 10, 20 weeks and to detect the malondialdehyde (MDA) concentrations in cerebellum, kidney and liver tissues by HPLC method. Results It was observed that rats consuming 3% and 5% corn oil diets yielded significantly higher levels of MDA compared with those fed with higher fat diets. It was also observed that the MDA levels at group of 20 weeks of feeding were significantly lower than groups of 2 weeks and/or 10 weeks of feeding. The three organs studied showed different MDA levels. MDA level in cerebellum was obviously higher than that in liver and kidney. Conclusion The lipid peroxidation linking with dietary fat seems to have tissue specific and time specific. The cerebellum tissues seem easy to be attacked by lipid peroxidation linking with dietary fat. The peaks of MDA concentrations emerge were at 2 week time point in cerebellum and at 10 week time point in liver and kidney respectively.
