The effect of oral administration of eicosapentaenoic and docosahexaenoic acids on acute inflammation and fatty acid composition in rats

N. Nakamura, T. Hamazaki*, M. Kobayashi, Kazunaga Yazawa

*この研究の対応する著者

研究成果: Article査読

23 被引用数 (Scopus)

抄録

To investigate effects of eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) on acute inflammation, we fed rats either of the following four diets: an EPA-rich diet for 5 or 15 days, a DHA-rich diet for 5 or 15 days, a control diet for 5 or 15 days, and standard chow for 15 days. At the end of diets, the carrageenan-induced swelling of footpads was measured. Peritoneal cells were analyzed for their fatty acids in the phospholipid fraction. The swelling was similarly reduced in the EPA and DHA groups (p<0.05, if fed for 15 days) compared with rats fed the control diet for 15 days. The mean proportion of arachidonic acid (AA) to the sum of highly unsaturated fatty acids was correlated (r=0.87) to the mean degree of swelling among all dietary groups (n=7). Effects of EPA and DHA might be explained by the reduced availability of AA for eicosanoid formation represented by the proportion of AA.

本文言語English
ページ(範囲)161-170
ページ数10
ジャーナルJournal of Nutritional Science and Vitaminology
40
2
出版ステータスPublished - 1994
外部発表はい

ASJC Scopus subject areas

  • 医学(その他)
  • 食品科学

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