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Background: Circulating serum levels of oxidized low-density lipoprotein, β2-glycoprotein I complex (oxLDL-GP), have been previously correlated with adverse cardiovascular events and have been shown to be reduced by consumption of enzymatically liberated extra virgin salmon oil (EVSO). This mouse study measured the changes in the oxLDL-GP lowering effect when consuming EVSO with varying levels of EPA+DHA (eicosapentenoic acid and docosahexenoic acid) as well as when consuming EVSO that was subjected to various processing treatments commonly carried out during fish oil production. Methods: Sprague Dawley mice were fed a diet containing eight different EVSO’s incorporated into a normal diet at the Human Equivalent Dose (HED) of 1000 mg for 8 weeks. Serum was collected at the start and at the end of the trial and the oxLDL-GP concentrations were measured using an ELISA assay. Statistical analysis of the results was carried out using a 1-tail, paired Student t-Test.

functional foods in health and disease/journal of functional foods in health and disease

The effect of industrial processing of salmon oil on its ability to reduce serum concentrations of oxidized low-density lipoprotein- β2-glycoprotein-I complex in a mouse model