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Sesamin and α‐tocopherol synergistically suppress lipid‐peroxide in rats fed a high docosahexaenoic acid diet
Author(s) -
Yamashita K.,
Kagaya M.,
Higuti N.,
Kiso Y.
Publication year - 2000
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.5520110104
Subject(s) - sesamin , docosahexaenoic acid , tocopherol , peroxide , antioxidant , lipid peroxide , chemistry , food science , biochemistry , polyunsaturated fatty acid , lipid peroxidation , vitamin e , fatty acid , organic chemistry
Docosahexaenoic acid (DHA) is an essential nutrient for human health, but has extremely high oxidative susceptibility. We examined the suppressing effect of sesamin, a sesame seed lignan, on lipidperoxides in rats fed a low α‐tocopherol and high DHA containing diet. Groups of rats were fed four experimental diets: low α‐tocopherol (10 mg/kg diet) control diet, low α‐tocopherol + 0.2% sesamin diet, low α‐tocopherol + 0.5% DHA diet and low α‐tocopherol + 0.5% DHA + 0.2% sesamin diet. TBARS concentrations in plasma and liver were significantly increased by DHA, but were completely suppressed by sesamin. α‐Tocopherol concentrations in plasma and liver decreased by addition of DHA, but with sesamin recovered to the control level. The addition of DHA into the diets caused remarkable increases of DHA concentrations in plasma and liver lipids. Sesamin caused a significant increase of DHA concentrations in the triacylglycerol of plasma.