Ingestion of high doses of fish oil increases the susceptibility of cellular membranes to the induction of oxidative stress
A Garrido, F Garrido, R Guerra, A Valenzuela - Lipids, 1989 - Wiley Online Library
A Garrido, F Garrido, R Guerra, A Valenzuela
Lipids, 1989•Wiley Online LibraryFeeding rats with 4 g/kg body weight of sardine oil during 7 or 14 days increases the content
of eicosapentaenoic acid and docosahexanoic acid in the erythrocyte and hepatic
microsomal membranes by 2 to 6%. These membranes show increased susceptibility to the
induction of oxidative stress, expressed as lipid peroxidation, when they are exposed to
Fe2+‐ascorbate and to NADPH‐Fe3+‐ADP, respectively. The results indicate that in order to
prevent the increased susceptibility to lipid peroxidation, supplementation with larger …
of eicosapentaenoic acid and docosahexanoic acid in the erythrocyte and hepatic
microsomal membranes by 2 to 6%. These membranes show increased susceptibility to the
induction of oxidative stress, expressed as lipid peroxidation, when they are exposed to
Fe2+‐ascorbate and to NADPH‐Fe3+‐ADP, respectively. The results indicate that in order to
prevent the increased susceptibility to lipid peroxidation, supplementation with larger …
Abstract
Feeding rats with 4 g/kg body weight of sardine oil during 7 or 14 days increases the content of eicosapentaenoic acid and docosahexanoic acid in the erythrocyte and hepatic microsomal membranes by 2 to 6%. These membranes show increased susceptibility to the induction of oxidative stress, expressed as lipid peroxidation, when they are exposed to Fe2+‐ascorbate and to NADPH‐Fe3+‐ADP, respectively. The results indicate that in order to prevent the increased susceptibility to lipid peroxidation, supplementation with larger amounts of antioxidants may be needed than those required to stabilize the oil.
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