[HTML][HTML] Preferential incorporation of docosahexaenoic acid into nonphosphorus lipids and phosphatidylethanolamine protects rats from dietary DHA-stimulated lipid …
K Kubo, M Saito, T Tadokoro, A Maekawa - The Journal of nutrition, 2000 - Elsevier
In a previous study, we found that dietary docosahexaenoic acid (DHA)-stimulated tissue
lipid peroxide formation was suppressed to a lesser extent than expected from the
peroxidizability index of tissue total lipids. This suppression was presumed to be potentiated
by mechanisms other than the lipid peroxide–scavenging system. In this study, we focused
primarily on the incorporation of DHA into tissue nonphosphorus lipids and phospholipid
species. DHA and different levels of dietary vitamin E (VE; 7.5, 54, 134 and 402 mg/kg of …
lipid peroxide formation was suppressed to a lesser extent than expected from the
peroxidizability index of tissue total lipids. This suppression was presumed to be potentiated
by mechanisms other than the lipid peroxide–scavenging system. In this study, we focused
primarily on the incorporation of DHA into tissue nonphosphorus lipids and phospholipid
species. DHA and different levels of dietary vitamin E (VE; 7.5, 54, 134 and 402 mg/kg of …