摘要
研究不同饮食脂肪对人体低密度脂蛋白（ＬＤＬ）氧化修饰的影响，结果表明：食用富含亚油酸的饮食后，ＬＤＬ氧化修饰过程较食用富含油酸的饮食加快，氧化速率分别为１６．４０±０．８５和１３．１６±０．６８ｎｍｏｌ·ｍｇ－１蛋白．ｍｉｎ－１（Ｐ＜０．０２），共轭烯键浓度分别为４１６．２４±１２．６０和３７９．２９±１１．０６ｎｍｏｌ·ｍｇ－１（Ｐ＜０．０５）；氧化率和共轭烯键浓度与ＬＤＬ亚油酸含量呈显著正相关．结果提示食用含亚油酸丰富的油脂同时，补充足量抗氧化剂对抑制ＬＤＬ氧化、防治动脉粥样硬化具有重要意义．
2 normolipidemic men consumed a daily diet supplement containing 35 g oleate-rich oil inone peried and 35 g linoleate-rich oil in the other peried(2 × 3wk crossover).LDL oxidized fasterafter the linoleate diet than after the oleate diet(16.42±0.85and l3.16±0.68 nmol·m-1.min-1,P<0.02) and preduced more conjugated diene(4l6.24±12.60 and 379. 29±11.06nmol.mg-1,P<0.05 ).There was a statisfically significant positive correlation for the rate ofLDL oxidation and diene concentration in propotion to the increase in LDL linoleate(γ=0.698,P<0.00l and γ=0.618,P<0.0l respectively).Lag time before onset of oxidation was notsignificantly altered by the linoleate-rich diet .
出处
《昆明医学院学报》
1995年第3期21-25,共5页
Journal of Kunming Medical College
基金
云南省教委资助课题
关键词
低密度脂蛋白
氧化修饰
动脉粥样硬化
Low density lipoprotein Oxidative modification Atherosclerosis Polyunsat urated fat
