| Autor: |
Reaven P; Department of Medicine, University of California, San Diego, La Jolla 92093-0613., Parthasarathy S, Grasse BJ, Miller E, Almazan F, Mattson FH, Khoo JC, Steinberg D, Witztum JL |
| Jazyk: |
angličtina |
| Zdroj: |
The American journal of clinical nutrition [Am J Clin Nutr] 1991 Oct; Vol. 54 (4), pp. 701-6. |
| DOI: |
10.1093/ajcn/54.4.701 |
| Abstrakt: |
Oxidized low-density lipoprotein (LDL) is more atherogenic than native LDL. The initial step in the oxidation is the peroxidation of polyunsaturated fatty acids. Thus, decreasing the concentration of polyunsaturated fatty acids should reduce the susceptibility of LDL to oxidation. Therefore, we tested the possibility that diets enriched in oleate might result in LDL that is less susceptible to oxidative modification. LDL isolated from subjects consuming an oleate-enriched diet, compared with LDL from subjects on a linoleate-enriched diet, contained significantly more oleate (28.7% vs 11.5%) and less linoleate (31.9% vs 50.9%). Generation of conjugated dienes was significantly lower in the LDL from the oleate group. Most important, after incubation with endothelial cells, LDL from the oleate group underwent less degradation by macrophages. These studies demonstrate the feasibility of altering the diet in a way that will not raise LDL cholesterol concentrations and yet will decrease the susceptibility of LDL to oxidative modification. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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