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Lipid oxidation products and chick nutritional encephalopathy
Author(s) -
Budowski P.,
Bartov I.,
Dror Y.,
Frankel E. N.
Publication year - 1979
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02533514
Subject(s) - lipidology , chemistry , linoleic acid , clinical chemistry , vitamin , fatty acid , biochemistry , food science , conjugated linoleic acid , organic chemistry
Safflower oil and its distilled methyl esters were thermally oxidized and fed to young chicks in a vitamin E deficient diet. At a dietary level of 10%, the oxidized lipids caused more severe nutritional encephalopathy (NE) than the unoxidized methyl esters, indicating that factors other than dietary linoleic acid and vitamin E affect the development of NE. A polar lipid extract from oxidized methyl esters accelerated the induction of NE, as did the synthetic methyl esters of keto‐octadecenoic and keto‐octadecadienoic acids. Dicumarol exerted a protective action against NE. The possibility is discussed that conjugated keto‐polyenoic fatty acids, provided by oxidized oils or formed endogenously in vitamin E deficiency, may play a role in causing NE.