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Polyunsaturated fatty acids in fish fat, in the diet and in the blood
Notevarp, O.; Cyvin, B.N. (1962). Polyunsaturated fatty acids in fish fat, in the diet and in the blood, in: Heen, E. et al. Fish in nutrition. pp. 286-291
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp.
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| Abstract |
Results are reported which confirm that marine oils are particularly rich in their contents of higher polyunsaturated fatty acids (PUFA), pentaenoic and hexaenoic acids, while animal fats are low in their contents of PUFA, and vegetable oils in the higher PUFA. The relatively high contents of the higher PUFA in the liver and brain fats of cattle, horse and pigs, and in the liver oils of salmon, trout and whale, as weIl as in the phosphatides of cod and herring flesh, and of egg yolk, are suggested to indicate the important role of these acids in biological processes. Data are presented which suggest that the content of total fatty acids (TFA), especiaIly the sum of saturated and monoenoic acids (S + MFA) in blood serum may be a better index of atherosclerosis than cholesterol. The failure of the human system to synthesize PUFA was confirmed. The contents of hexaenoic and pentaenoic acids in the serum lipids of healthy persons between 40 and 69 years of age were, respectively, 50 per cent and 80 per cent higher than in atherosclerotic patients. Both in atherosclerotic patients and in healthy persons, addition of 5 ml. of cod liver oil daily in the diet increased the contents of hexa- and pentaenoic acids in serum lipids while it lowered the contents of TFA, particularly S + MFA. Addition of soybean oil in the diet increased the content of dienoic acid in serum lipid but had no appreciable effects on the other PUFA. Attention is drawn to the significant role of the hexa- and pentaenoic acids and consequently of seafoods in human nutrition which the results reported in the article indicate. |
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