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Increments of dietary linoleate raise liver arachidonate, but markedly reduce heart n−6 and n−3 fatty acids in the rat
Author(s) -
Marangoni Franca,
Mosconi Cristina,
Galella Gerardina,
Galli Claudio
Publication year - 1992
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/bf02536121
Subject(s) - lipidology , arachidonic acid , polyunsaturated fatty acid , linoleic acid , docosahexaenoic acid , clinical chemistry , fatty acid , medicine , endocrinology , chemistry , kidney , biology , food science , biochemistry , enzyme
Four diets containing 20% of energy (en%) as fat and with linoleic acid contents of 1.9, 3.1, 7.7 and 10.1 en%, respectively, were fed to one‐month‐old male rats for three months. The fatty acid profiles and the levels of the major n−6 and n−3 fatty acids in the lipids of plasma, liver, heart and kidney were measured. We found that with increasing concentrations of 18∶2n−6 in the diet, linoleic acid rose in plasma and in all organs, but long‐chain n−6 and n−3 fatty acids responded differently. In liver, arachidonic acid increased and n−3 fatty acids were not significantly affected; in heart, both arachidonic and docosahexaenoic acids were progressively reduced; and in kidney, there was no change of n−6 and n−3. The results indicate that incremental changes in dietary, linoleate affect the levels of polyunsaturated fatty acids in liver and extrahepatic organs differently.