摘要
本文报告了茶油、菜油、色拉油、豆油和猪油对大鼠机体脂类水平和脂类过氧化作用的影响及两者的相关关系。结果表明:茶油和豆油有良好的阻止血脂升高的作用。血浆卵磷脂胆固醇酰基转移酶的活性在4种植物油组相近(80.26～94.03nmol/ml.h),猪油组最低(57.07nmol/ml.h)。饲猪油者肝及主动脉中脂类含量偏高。血清及心、肝、肾组织中过氧化脂类(LPO)含量以猪油组最高,茶油组较低。此外,豆油有升高组织中LPO含量的作用,而菜油和色拉油相反。实验后,饲以富含单不饱和脂肪酸油脂者,其红细胞超氧化物歧化酶活力升高,饲豆油和猪油者降低。实验末大鼠血清及肝组织中LPO与脂类(TC、TG)含量呈显著正相关(P<0.01),心,脑中此关系不明显。
Effects of different edible oils on lipid and lipld peroxidation and their correlation were studied in rats. The results showed: 1.The tea-seed oil and soybean oil exhibited a good potency of reducing serum TC and TG comparing with lard did. 2. The plasma LCAT activity in the lard feeding group (57.07 nmol/ml.h) was lower than that of groups consuming four different vegetable oils which produced similar LCAT activities (80.26-94.03 nmol/ml-h). 3. Lard increased liver lipid and promoted TG sediment in aorta, but lowered brain lipid level. 4. Of lipid peroxidation in serum, liver, heart and kidney, the rats fed lard exhibited a highest level, and tea-seed oil fed group was lower relatively soybean oil promoted tissue lipid peroxidation while rape-seed oil and Salad oil suppressed it. 5. After experiment, the SOD activity of erythrocyte increased in rats fed oils riched in monounsaturated fatty acid, and decreased in rats fed soybean oil and lard. 6. The results of linear correlation and regression analysis showed that there was a significant positive relationship between lipid peroxidation and lipid TC, TG) in serum and liver (P<0.01), but not in heart and brain.
出处
《营养学报》
CAS
CSCD
北大核心
1993年第3期293-298,共6页
Acta Nutrimenta Sinica
