Premium
Correlation of lipoprotein epoxide content to microvascular function after short‐term walnut intake (831.5)
Author(s) -
Holt Roberta,
Jung Yim Sun,
Shearer Gregory,
Keen Carl,
Djurica Dragana,
Newman John,
Shindel Alan,
Hackman Robert
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.831.5
Subject(s) - polyunsaturated fatty acid , chemistry , linoleic acid , food science , lipoprotein , medicine , endocrinology , fatty acid , cholesterol , biochemistry
We examined the relationship of walnut intake and walnut derived fatty acids on outcome measures of vascular health. Hypercholesterolemic postmenopausal women (n=36) were randomized to 4 weeks of 5 or 40g of daily walnut intake. Outcomes were measured after an overnight fast and 4 h after walnut intake, prior to and after the 4 week intervention. Forty g of walnut intake increased polyunsaturated fat intake, including n‐3 and n‐6 fatty acids. After 4 weeks of 40g of walnut intake, microvascular function as assessed by reactive hyperemia index (RHI) was significantly increased, while the augmentation index at a heart rate of 75, a measure of pulse wave reflection and arterial stiffness, was significantly decreased. No significant changes in vascular function were observed with 5g of walnut intake. Four weeks of 40g of walnut intake significantly reduced LDL levels, while increasing the lipoprotein content of alpha‐linolenic acid (ALA) and linoleic acid (LA). A number of ALA and LA oxylipins were increased within lipoproteins, particularly HDL. The changes in 12(13)‐epoxyoctadecamonoenoic acid (ρ = 0.78) and 15(16)‐epoxyoctadecadienoic acid (ρ=0.70) epoxides of LA and ALA, respectively, within HDL were significantly correlated to improvements in RHI. In conclusion, short‐term walnut intake increased microvascular function, possibly through changes to specific LA and ALA oxylipins within lipoproteins.