Effect of Dietary Cholesterol and Cholesterol Oxides on Blood Cholesterol, Lipids, and the Development of Atherosclerosis in Rabbits
| Autor: | Byungrok Min, Dong U. Ahn, Ki-Chang Nam, Eun-Joo Lee, Sun Jin Hur |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: |
Male
medicine.medical_specialty endocrine system HDL Aorta Thoracic Catalysis Article serum cholesterol lcsh:Chemistry Inorganic Chemistry Cholesterol Dietary chemistry.chemical_compound Internal medicine medicine Animals New zealand white Physical and Theoretical Chemistry lcsh:QH301-705.5 Molecular Biology Spectroscopy Serum cholesterol Triglycerides chemistry.chemical_classification Triglyceride Chemistry Cholesterol Organic Chemistry Erythrocyte Membrane Fatty Acids cholesterol oxides Fatty acid Oxides General Medicine Atherosclerosis Coronary Vessels Computer Science Applications Lipoproteins LDL Erythrocyte membrane Endocrinology lcsh:Biology (General) lcsh:QD1-999 Blood cholesterol dietary cholesterol Rabbits Lipoproteins HDL Dietary Cholesterol |
| Zdroj: | International Journal of Molecular Sciences Volume 14 Issue 6 Pages 12593-12606 International Journal of Molecular Sciences, Vol 14, Iss 6, Pp 12593-12606 (2013) |
| ISSN: | 1422-0067 |
| Popis: | Two studies were conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxides (COPs) on the development of atherosclerosis and the changes in fatty acid and blood characteristics in rabbits. In the first study, forty male New Zealand white rabbits were divided into 5 groups and fed commercial rabbit chow with no added CHO or COPs, 1 g CHO, 0.9 g CHO + 0.1 g COPs, 0.8 g CHO + 0.2 g COPs, or 0.5 g CHO + 0.5 g COPs per kg diet. In the second study, 24 male New Zealand White rabbits were divided into 3 groups and fed a diet containing 2 g CHO, 1.6 g CHO + 0.4 g COPs, or 1.2 g CHO + 0.8 g COPs per kg diet. All diets induced atherosclerotic lesions in the rabbits’ ascending thoracic aorta. The serum CHO and triglyceride levels (p < 0.05) increased significantly with the increased levels of CHO in the diets. Dietary CHO or COPs did not influence high-density lipoprotein CHO levels. The ratio of saturated fatty acid to unsaturated fatty acid increased as the level of dietary CHO and COPs increased. |
| Databáze: | OpenAIRE |
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