Premium
Habitual fish intake is associated with decreased LDL susceptibility to ex vivo oxidation
Author(s) -
Gordoa Juan Carlos Ruiz,
Renobales Mertxe,
Cerro Ana,
Labastida Eva Fernández,
Amiano Pilar,
Dorronsoro Miren
Publication year - 2002
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/s11745-002-0900-8
Subject(s) - polyunsaturated fatty acid , clinical chemistry , lipidology , ex vivo , chemistry , trolox , food science , antioxidant , docosahexaenoic acid , linoleic acid , cholesterol , conjugated linoleic acid , medicine , clinical nutrition , fatty acid , endocrinology , in vivo , biochemistry , biology , antioxidant capacity , in vitro , microbiology and biotechnology
A sample of 101 free‐living individuals eating their habitual diets had fish consumptions ranging from less than one serving per week to over five servings per week. Statistically significant positive correlations were found between the amounts of EPA (20:5), DHA (22:6), and total n‐3 PUFA ingested with the diet and their amounts in serum and in the phospholipid and cholesterol ester fractions of isolated LDL. No statistically significant correlations were observed between the intake and the serum or LDL amounts of any other FA [total n‐6 PUFA, linoleic acid (18:2), arachidonic acid (20:4), monounsaturated FA, or saturated FA)]. The increase in serum n‐3 PUFA did not affect the Trolox‐equivalent antioxidant capacity of serum (1.18 ±0.17 mmol/l). When isolated LDI were subjected to Cu 2+ ‐induced ex vivo oxidation, a statistically significant but negative correlation was found between intake of n‐3 PUFA and the rate of appearance of conjugated dienes as well as with the total amount of conjugated dienes. In contrast, intake of n‐6 PUFA showed a significant and positive correlation with these two oxidation parameters. The observed results suggest that 22:6 but not 20:5 could have a possible protective effect, whereas perhaps 20:4 and 18:2 could have a prooxidant effect.