Peer-Reviewed Journal Details
Mandatory Fields
Higgins, S. and McCarthy, S. N. and Corridan, B. M. and Roche, H. M. and Wallace, J. M. W. and O'Brien, N. M. and Morrissey, P. A.
Nutrition Research
Measurement of free cholesterol, cholesteryl esters and cholesteryl linoleate hydroperoxide in copper-oxidised low density lipoprotein in healthy volunteers supplemented with a low dose of n-3 polyunsaturated fatty acids
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A study was designed to evaluate the effect of supplementation with a low dose (0.9 g/d) of n-3 polyunsaturated fatty acids (n-3 PUFA) in fish oil on the oxidative modification of low-density lipoprotein (LDL) in a group of healthy volunteers. Eight volunteers were randomly selected from a larger fish oil supplementation study, and were required to take either 0.9g n-3 PUFA as fish oil (FO group) or 0.9g olive oil [control oil (CO group)] for 16 weeks. Oxidative modification of LDL was assessed by measuring concentrations of foe cholesterol (FC), cholesteryl esters (CE) and cholesteryl linoleate hydroperoxide (Ch18:2-OOH) in LDL following copper-induced lipid peroxidation for 0, 2, 3 and 4 h. The composition of LDL fatty acids over 4 h of copper-induced oxidation was also investigated. LDL eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3) compositions were significantly (P < 0.05) higher in the FO compared with the CO group, following supplementation. Linoleic acid (C18:2n-6), arachidonic acid (C20:4n-6), C20:5n-3 and C22:6n-3 were significantly (P < 0.05) oxidised in LDL following 4 h copper-oxidation. The proportions of palmitic acid (C16:0) (P < 0.05), palmitoleic acid (C16:1) (P < 0.05), stearic acid (C18:0), and oleic acid (C18:1) increased in the FO and CO groups, after 4 h of copper-oxidation. Concentrations of cholesteryl oleate (Ch18:1), cholesteryl linoleate (Ch18:2n-6), cholesteryl arachidonate (Ch20:4n-6) and cholesteryl docosahexanoate (Ch22:6n-3) were significantly (P < 0.05) reduced following copper-stimulated oxidation, in both groups. Ch18:2-OOH concentrations were significantly increased (P < 0.05) following 3 h oxidation in both groups compared with 0 h copper-oxidation, but decreased after 4 h. There was no significant difference in concentrations of Ch18:2-OOH between the groups over the time-course of copper-mediated oxidation. The results of this study suggest that moderate dietary intakes of n-3 PUFA do not significantly influence the susceptibility of LDL to copper-induced oxidation in vitro. (C) 2000 Elsevier Science Inc.
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