In vitro oxidation of vitamins C and E,cholesterol, and thiols in rat brain synaptosomes

Free radical-induced oxidation of vitamins C, E, sulfhydryl compounds, and cholesterol in brain synaptosomes from Fisher 344 rats was studied. The synaptosomes were incubated at 37°C with 2,2′-abobis-(2-amidinopropane) dihydrochloride (AAPH), which undergoes thermal decomposition to yield free radicals. After incubation, the synaptosomes were sedimented, saponified, and extracted with hexane to isolate tocopherol and cholesterol. Ascorbate and tocopherol were assayed by liquid chromatography, cholesterol by gas chromatography, and total sulfhydryls by spectrophotometry. Under thein vitro conditions used in this study, the approximate order for the ease of oxidation of the various compounds was: ascorbate ≫tocopherol>sulfhydryl compounds⋙cholesterol. However, tocopherol and sulfhydryl oxidation occurred even before all of the ascorbate had been consumed. Therefore, the fate of a specific antioxidant at a particular cellular location cannot be predicted with complete accuracy using thein vitro order for ease of oxidation shown here. Ascorbate may play a major role in protecting brain against oxidative damage because: (i) ascorbate concentration is high in brain, (ii) it can regenerate vitamin E from its radical oxidation product, and (iii) it is one of the first antioxidants to be consumed during oxidative reactions.     

Antioxidant efficiency of oregano in frying and storage of fried products

The effect of oregano on the oxidative stability of cottonseed oil during frying of potato chips and on the storage stability of the products was studied. The ground spice or an ethanol‐derived extract was added to the oil before frying. The results showed that both additives decreased the rates of accumulation of conjugated dienes, polar compounds, polymerized triacylglycerols, dimeric triacylglycerols and the p‐anisidine value of the frying oil, while the hydrolytic compounds were not affected. The major decrease was observed in the accumulation of polymerized and dimeric triacylglycerols. The storage stability of the produced chips was estimated by the rate of increase of the peroxide value and of the conjugated dienes in the oil absorbed by them. Both rates were depressed when oregano was added to the frying oil, with the protective action of oregano extract being considerably greater than that of ground oregano. The protective action of oregano extracts obtained by successive extractions with petroleum ether (PE), diethyl ether (EE) and ethanol (EtOH) and added to the chips after frying was also examined. The results showed that the EE and EtOH extracts were very effective against oxidative deterioration.     

Prooxidant Activity of Polar Lipid Oxidation Products in Bulk Oil and Oil-in-Water Emulsion

Lipid oxidation products can arise when oils are subjected to high temperature and exposed to oxygen. Many of these oxidation products have higher polarity than the original triacylglycerols due to the incorporation of oxygen. These polar oxidation products could have a negative impact on oxidative stability by acting as prooxidants. In this study, the influence of polar lipid oxidation products on the oxidative stability of bulk oils and oil-in-water emulsions was investigated. Polar compounds were isolated from used frying oil by silica gel column chromatography. They were added to bulk stripped corn oil (with/without reverse micelles formed by dioleoylphosphatidylcholine, DOPC) and oil-in-water (O/W) emulsion to evaluate their prooxidative activity. Polar compounds increased lipid oxidation in bulk oil with and without DOPC. The presence of DOPC reverse micelles decreased the prooxidant activity of the polar oxidation products. On the other hand, there was no significant effect of the polar compounds on oxidation of O/W emulsions. To gain a better understanding of the polar compounds responsible for the prooxidant effect, linoleic acid and linoleic hydroperoxide were added into bulk oil at the same concentration as those in the polar fraction of the frying oil. However, they did not show the same prooxidative activity compared to oil with the polar fraction.     

Further evidence of responsibility of impurities in MgO for variability in its basicity and catalytic performance in oxidative coupling of methane

Further evidence was delivered that certain impurities, which could be contained in MgO samples, might be responsible for observed variability in MgO basicity and catalytic performance in oxidative coupling of methane. The surface basicity/base strength distribution of a series of MgO samples containing or not containing Ca and Na impurities was determined by a temperature-programmed desorption of CO₂. It was revealed that samples containing Ca and Na impurities have much more medium, strong and very strong basic sites. The surface basicity of MgO samples containing added alkali or alkaline earth compounds or water was characterized by a test reaction of transformation of 2-butanol. It was confirmed that the introduction of these compounds to a pure MgO enhanced both its basicity and activity in oxidative coupling of methane.     

Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil

Soybean oil purified by silicic acid column chromatography did not contain peroxides, free fatty acids, phospholipids or oxidized polar compounds. The purified soybean oil was thermally oxidized at 180°C for 96 hr in the presence of air. The thermally oxidized compounds (31.3%) were separated from the purified soybean oil by gradient elution silicic acid chromatography. Thermally oxidized compounds contained hydroxyl groups, carbonyl groups andtrans double bonds according to the infrared spectrum. Thermally oxidized compounds were added to soybean oil and purified soybean oil at 0, 0.5, 1.0, 1.5 and 2.0% to study the effects of these compounds on the oxidative stability of oil. The oxidative stabilities of oils were determined by gas chromatographic analysis of volatile compound formation and molecular oxygen disappearance in the headspace of oil bottles. The thermally oxidized compounds showed prooxidant effects on the oxidative stabilities of both refined, bleached and deodorized soybean oil and purified soybean oil. Duncan’s Multiple Range Test showed that thermally oxidized compounds had a significant effect on the volatile compound formatiion and oxygen disappearance in the headspace of oil at α=0.05.     

Linalyl acetate and methyl silicone effects on cholesterol and triglyceride oxidation in heated lard

The effectiveness of linalyl acetate (LA) at 0.02 and 0.04% as a high-temperature antioxidant was tested in lard with two levels (2 times and 10 times) of added cholesterol. Lard samples with and without added LA or methyl silicone (MS, 0.2 and 1.0 ppm) and a control with no additives were heated at 180°C for 10 hr/day for up to 240 hr. The loss of cholesterol, the formation of cholesterol oxidation products (COP) and the percentage fatty acid retention were measured during the heating periods. Addition of 1.0 ppm MS was significantly effective in reducing the loss of fatty acids (p<0.0005) in lard with 2 times the added cholesterol, but MS at 0.2 ppm was not effective in lard with 10 times the added cholesterol. Addition of LA at 0.02 and 0.04% had little effect at reducing changes in cholesterol loss, COP formation and fatty acid loss in lard samples with both cholesterol levels. But there was a tendency for MS and 0.04% LA to reduce formation of some COP in lard containing 2 times the added cholesterol and to reduce the loss of cholesterol. Presented in part at the 80th AOCS Annual Meeting, Cincinnati, OH, in May, 1989.     

Cholesterol oxidation in meat from chickens fed α-tocopherol-and β-carotene-supplemented diets with different unsaturation grades

The production of B-ring and side-chain oxysterols was evaluated in meat from chickens fed diets differing by the kind of oil or fat added. The effect of supplementary levels of natural antioxidants, as α-tocopherol and β-carotene, on the meat cholesterol oxidative stability was also studied. Lard, sunflower and olive oil were used as dietary fat. Raw and cooked meats were analyzed for oxysterols, and cholesterol was also quantified. Oxysterol analyses were carried out by combining the use of solid-phase extraction, thin-layer chromatography, capillary gas chromatography, and capillary gas chromatography-mass spectrometry. Oxysterols were detected within the 0.1–0.5 μg/g range in raw meat. Cooking increased the oxysterol content of the meat, and levels as high as 5 μg/g muscle tissue were observed. B-Ring oxysterols were mainly produced: the α-and the β-epoxycholesterols, the 7α-and 7β-hydroxycholesterols, and the 7-ketocholesterol. The results showed that the meat from the chickens fed the olive oil-based diet containing α-tocopherol at 200 mg/kg of diet presented the best cholesterol oxidative stability. A positive effect could not be found for dietary β-carotene administered at levels of 15 and 50 mg/kg of diet. Furthermore, a significant decrease in the tissue cholesterol content was observed with the olive and the sunflower oil-based diets.     

负载金属氧化物分子筛催化氧化模拟汽油的脱硫研究

A simulated gasoline consisting of model sulfur compounds of thiophene （C4H4S） and 3-methythiophene （3-MC4H4S） dissolved in n-heptane was tested for the oxidative desulfurization in the hydrogen peroxide （H202） and formic acid oxidative system over metal oxide-loaded molecular sieve. The effects of the oxidative system, loaded metal oxides, phase transfer catalyst, the addition of olefin and aromatics on sulfur removal were investigated in details. The results showed that the sulfur removal rate of simulated gasoline in the H202/formic acid system was higher than in other oxidative systems. The cerium oxide-loaded molecular sieve was found very active catalyst for oxidation of simulated gasoline in this system. The sulfur removal rates of C4H4S and 3-MC4H4S were enhanced when phase transfer catalyst （PTC） was added. However, the sulfur removal rate of simulated gasoline was reduced with the addition of olefin and aromatics.     

Effect of natural antioxidants in virgin olive oil on oxidative stability of refined,bleached, and deodorized olive oil

The factors influencing the oxidative stability of different commercial olive oils were evaluated. Comparisons were made of (i) the oxidative stability of commercial olive oils with that of a refined, bleached, and deodorized (RBD) olive oil, and (ii) the antioxidant activity of a mixture of phenolic compounds extracted from virgin olive oil with that of pure compounds andα-tocopherol added to RBD olive oil. The progress of oxidation at 60°C was followed by measuring both the formation (peroxide value, PV) and the decomposition (hexanal and volatiles) of hydroperoxides. The trends in antioxidant activity were different according to whether PV or hexanal were measured. Although the virgin olive oils contained higher levels of phenolic compounds than did the refined and RBD oils, their oxidative stability was significantly decreased by their high initial PV. Phenolic compounds extracted from virgin olive oils increased the oxidative stability of RBD olive oil. On the basis of PV, the phenol extract had the best antioxidant activity at 50 ppm, as gallic acid equivalents, but on the basis of hexanal formation, better antioxidant activity was observed at 100 and 200 ppm.α-Tocopherol behaved as a prooxidant at high concentrations (>250 ppm) on the basis of PV, but was more effective than the other antioxidants in inhibiting hexanal formation in RBD olive oil.o-Diphenols (caffeic acid) and, to a lesser extent, substitutedo-diphenols (ferulic and vanillic acids), showed better antioxidant activity than monophenols (p- ando-coumaric), based on both PV and hexanal formation. This study emphasizes the need to measure at least two oxidation parameters to better evaluate antioxidants and the oxidative stability of olive oils. The antioxidant effectiveness of phenolic compounds in virgin olive oils can be significantly diminished in oils if their initial PV are too high.     

Intestinal cholesterol uptake from phospholipid vesicles and from simple and mixed micelles

This study was undertaken in vitro to examine the rat jejunal uptake of cholesterol from phospholipid vesicles and from mixed bile salt micelles, under conditions of low effective resistance of the intestinal unstirred water layer. Cholesterol uptake J_d, occurred from vesicles only when the cholesterol: phospholipid ratio was high. The addition of phospholipid (PL) to micelles comprising 20 mM taurodeoxycholic acid (TDC) extended the concentration of cholesterol, beyond which the relationship between cholesterol concentration and uptake remained linear. When the concentration of cholesterol in the bulk phase was held constant and the concentration of TDC or of PL added to the TDC was increased, there was a decline in cholesterol uptake; this effect was masked when the concentration of TDC was high, or when higher concentrations of PL were added to the mixed micelle. When increasing concentrations of palmitic acid were added to mixed micelles composed of cholesterol, TDC and PL, the uptake of cholesterol decreased; in contrast, cholesterol uptake progressively increased when palmitic acid was added to simple TDC micelles. The results suggest that the mechanism responsible for cholesterol uptake may vary, depending on the nature of the constituents of the micelle, and it is proposed that PL inhibits the intestinal uptake of cholesterol by altering the partitioning of cholesterol out of the micelle.     

Effects of dietary virgin olive oil phenols on low density lipoprotein oxidation in hyperlipidemic patients

The aim of this study was to assess the effects of the dietary intake of extra virgin olive oil on the oxidative susceptibility of low density lipoproteins (LDL) isolated from the plasma of hyperlipidemic patients. Ten patients with combined hyperlipidemia (mean plasma cholesterol 281 mg/dL, triglycerides 283 mg/dL) consumed a low-fat, low-cholesterol diet, with olive oil (20 g/d) as the only added fat, with no drug or vitamin supplementation for 6 wk. Then they were asked to replace the olive oil they usually consumed with extra virgin olive oil for 4 wk. LDL were isolated at the beginning, and after the 4 wk of dietary treatment. LDL susceptibility to CuSO₄-mediated oxidation was evaluated by measuring the extent of lipid peroxidation. We also determined fatty acid composition and vitamin E in plasma and LDL and plasma phenolic content. Extra virgin olive oil intake did not affect fatty acid composition of LDL but significantly reduced the copper-induced formation of LDL hydroperoxides and lipoperoxidation end products as well as the depletion of LDL linoleic and arachidonic acid. A significant increase in the lag phase of conjugated diene formation was observed after dietary treatment. These differences are statistically correlated with the increase in plasma phenolic content observed at the end of the treatment with extra virgin olive oil; they are not correlated with LDL fatty acid composition or vitamin E content, which both remained unmodified after the added fat change. This report suggests that the daily intake of extra virgin olive oil in hyperlipidemic patients could reduce the susceptibility of LDL to oxidation, not only because of its high monounsaturated fatty acid content but probably also because of the antioxidative activity of its phenolic compounds.     

Vitamin E inhibits fish oil-induced hyperlipidemia and tissue lipid peroxidation in hamsters

Previous research has linked hyperlipidemia with increased serum concentrations of lipid peroxidation products; however, a specific association between diet-induced oxidative stress and hyperlipidemia has not been studied. In the present study, the relationship between tissue lipid peroxidation and hyperlipidemia induced by ingestion of fish oil was examined. In Experiment 1, male Golden Syrian hamsters were fed semipurified diets composed of 1.6 wt% safflower oil plus 15.0 wt% of either butterfat (BF), safflower oil (SAFF), or high-cholesterol menhaden oil [MHO(H-CHOL)] semipurified diets for 27 d. The cholesterol contents of the diets were adjusted to 0.088%. The MHO(H-CHOL)-fed hamsters exhibited higher serum concentrations of total cholesterol, triglycerides, apolipoprotein B, and lipid peroxides when compared to the BF and SAFF diet groups. In a further study (Experiment 2), hamsters were fed for 27 d three dietary treatments: (i) MHO(H-CHOL) with no vitamin E content; (ii) a low-cholesterol menhaden oil containing high concentrations of vitamin E (2.5 mg tocopherol/g oil or dietary concentrations of 375 mg/kg) [MHO(L-CHOL)+E]; and (iii) the MHO(L-CHOL+E) with added cholesterol (595 mg/kg) [MHO(L-CHOL)+CHOL+E] to match the cholesterol content of the MHO(H-CHOL). The MHO(L-CHOL)+E and MHO(L-CHOL)+CHOL+E diet groups showed lower concentrations of serum cholesterol, triglycerides, and hepatic lipid peroxides than the MHO(H-CHOL)-treated group. Moreover, in contrast to the hypercholesterolemia caused by the MHO(H-CHOL) feeding, the MHO(L-CHOL)+E and MHO(L-CHOL)+CHOL+ E diets did not show a serum cholesterol-elevating action. This study supports the hypothesis that oxidative stress in the Syrian hamster could play a causal role in dietary-induced hyperlipidemia which can be inhibited by high vitamin E intake.     

Impact of Melatonin Deficit on Emotional Status and Oxidative Stress-Induced Changes in Sphingomyelin and Cholesterol Level in Young Adult,Mature, and Aged Rats

The pineal gland regulates the aging process via the hormone melatonin. The present report aims to evaluate the effect of pinealectomy (pin) on behavioral and oxidative stress-induced alterations in cholesterol and sphingomyelin (SM) levels in young adult, mature and aging rats. Sham and pin rats aged 3, 14 and 18 months were tested in behavioral tests for motor activity, anxiety, and depression. The ELISA test explored oxidative stress parameters and SM in the hippocampus, while total cholesterol was measured in serum via a commercial autoanalyzer. Mature and aged sham rats showed low motor activity and increased anxiety compared to the youngest rats. Pinealectomy affected emotional responses, induced depressive-like behavior, and elevated cholesterol levels in the youngest rats. However, removal of the pineal gland enhanced oxidative stress by diminishing antioxidant capacity and increasing the MDA level, and decreased SM level in the hippocampus of 14-month-old rats. Our findings suggest that young adult rats are vulnerable to emotional disturbance and changes in cholesterol levels resulting from melatonin deficiency. In contrast, mature rats with pinealectomy are exposed to an oxidative stress-induced decrease in SM levels in the hippocampus.     

Stabilization of refined olive oil by enrichment with chlorophyll pigments extracted from Chemlali olive leaves

This paper presents the first investigation on the effect of enrichment refined olive oil by chlorophyll pigment extracted from Chemlali olive leaves during storage (6 months). The changes that occurred in the quality indices, fatty acids, sterol, and phenolic content were investigated during the storage of refined olive oil under RT (20°C) and accelerated conditions (50°C) in the dark. Additionally, the pigments (chlorophyll and carotene) changes during 6 months of oil storage were evaluated. At the end of the storage, more than 90% of chlorophyll pigments decomposed in all samples, while, carotene pigment loss was lower showing up to 60 and 85% loss for oil stored at 20 and 50°C, respectively, at the end of storage. The reduction of total phenolic compounds exhibited similar degradation profiles, being reduced by 5% and up to 60% for the enriched refined olive oil stored at 20 and 50°C in 6 months, respectively. In the fatty acid composition, an increase in oleic acid and a decrease in linoleic and linolenic acids were less significant in enriched than non‐enriched refined olive oil. On the other hand, sterol composition was less affected by storage in enriched oil samples. However, the sterol concentration of the oil samples showed an increase in β‐sitosterol, 24‐methylene cholesterol, stigmasterol, and a decrease in cholesterol, Δ5, 24‐stigmastadienol percentage at the end of storage. Based on the Rancimat method, the oils with added leaf pigment extract had the lowest peroxide value and the highest stability. After 6 months of storage, the oxidative resistance of refined olive oil fell to 0.2 and to zero for enriched refined olive oil stored at 20 and 50°C, respectively.     

Oxidative decomposition of cholesterol in fish products

Cholesterol oxides in fish products popular in Japan, including salted and dried, boiled and dried and smoked products, were qualitatively and quantitatively determined as trimethylsilyl ether derivatives by gas-liquid chromatography and mass spectrometry. The level of total cholesterol oxides ranged widely between 8.3 ppm in boiled and dried shrimp and 188.0 ppm in boiled and dried anchovy. 7β-Hydroxycholesterol and 7-ketocholesterol were the most prominent oxidative decomposition products of cholesterol. The levels of epimeric epoxides, cholestane triol and 25-hydroxycholesterol were relatively low. To elucidate a mechanism of cholesterol oxidation proceeding during fish processing and subsequent preservation, four model systems, consisting of a mixture of purified cod liver triglycerides plus cholesterol, of a mixture of authentic triolein plus cholesterol, of triolein alone and of cholesterol alone, were stored separately at 25°C in dry air for up to 104 d. The residual fatty acids of the triglycerides, and the cholesterol oxides produced, were recovered and determined. Oxygen uptake remained almost unchanged for the mixture of triolein plus cholesterol. No detectable amount of cholesterol oxides was produced, and the fatty acid content of the residual oleic acid, measured by an internal standard, remained almost unchanged. For the mixture of cod liver triglycerides plus cholesterol, a remarkable increase in oxygen uptake was observed. A continuous increase in the amount of cholesterol oxides was observed, accompanied by a remarkable concurrent decrease in polyunsaturated fatty acid residues, as well as of the oleic acid naturally present. These results strongly suggest that cholesterol oxidation in fish products proceeds in conjunction with oxidative decomposition of the coexisting polyunsaturated fatty acids of fish oils.     

Effect of autoxidation prior to deodorization on oxidative and flavor stability of soybean oil

Summary Oxidation prior to deodorization was shown to be detrimental to the flavor and oxidative stability of soybean oil. The increase in the nonvolatile carbonyl content of freshly deodorized oils was proportional to the peroxide value of the oils before deodorization. Rate of loss of flavor and oxidative stability of the oil were related to the extent of carbonyl development. All oils, whether or not they had been submitted to any known oxidation, contained some nonvolatile carbonyls. The loss in stability was not due to a loss of the antioxidant tocopherol. Oxidized soybean oil methyl esters were shown to develop nonvolatile carbonyl compounds upon heating at deodorization temperatures. The addition of isolated methyl ester peroxide decomposition products to deodorized soybean oil reduced its flavor and oxidative stability in proportion to the amount added. The results obtained were parallel and similar to those obtained by oxidizing soybean oil prior to deodorization. Flavor deterioration and undesirable flavors were typical of aging soybean oil whether or not the oils were oxidized before deodorization or whether an equivalent amount of nonvolatile thermal decomposition products was added to the oil. These oxidatively derived, nonvolatile carbonyl materials are believed to enter into the sequence of reactions that contribute to flavor instability and quality deterioration of soybean oil. The structure of these materials is not know. This work indicates the importance of minimizing autoxidation in soybean oil particularly before deodorization to insure good oxidative and flavor stability. Presented at fall meeting, American Oil Chemists’ Society, October 20–22, 1958, Chicago, Ill. This is a laboratory of the Northern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture.     

Dechlorination of chlorophenols mediated by carbon nanotubes in the presence of oxygen

Using chlorophenols as probe compounds, we examined the occurrence of oxidative coupling during carbon nanotube adsorption of phenolic compounds in the presence of oxygen. The oxidative coupling was confirmed by the agreement of the dechlorination stoichiometries of various chlorophenols with the free-radical mechanism of oxidative coupling. The oxidative coupling reaction was first-order with respect to chlorophenols on carbon nanotubes and increased with the increase of pH.     

Use of unsaponifiable matter for detection of ghee adulteration with other fats

Gas liquid chromatography (GLC) was used for the detection of lard and margarine added to buffalo and cow ghee. The chromatograms of the unsaponifiable matter could be divided into two parts representing hydrocarbons and sterols. Hydrocarbons were fractionated by GLC into 3–6 different compounds depending on the lipid origin. The sterols were cholesterol and β-sitosterol. The content of cholesterol in lipid samples was in the following decreasing order: cow > buffalo > lard > margarine. With β-sitosterol, the concentration order was: margarine > buffalo > cow > lard. The ratios of total hydrocarbons to total sterols in the unsaponifiable matter for margarine and lard were the most different for the various lipids. Adulteration of cow and buffalo ghee with various levels of lard or margarine caused significant changes in the unsaponifiable compounds. It is possible to determine the extent of admixture of lard or margarine to either cow or buffalo ghee by applying a simple regression equation for each unsaponifiable component. Hence, an examination of unsaponifiable matter appears to provide a rapid and simple laboratory method for the detection of ghee adulteration.     

Gamma radiation effects on peanut skin antioxidants

Peanut skin, which is removed in the peanut blanching process, is rich in bioactive compounds with antioxidant properties. The aims of this study were to measure bioactive compounds in peanut skins and evaluate the effect of gamma radiation on their antioxidant activity. Peanut skin samples were treated with 0.0, 5.0, 7.5, or 10.0 kGy gamma rays. Total phenolics, condensed tannins, total flavonoids, and antioxidant activity were evaluated. Extracts obtained from the peanut skins were added to refined-bleached-deodorized (RBD) soybean oil. The oxidative stability of the oil samples was determined using the Oil Stability Index method and compared to a control and synthetic antioxidants (100 mg/kg BHT and 200 mg/kg TBHQ). Gamma radiation changed total phenolic content, total condensed tannins, total flavonoid content, and the antioxidant activity. All extracts, gamma irradiated or not, presented increasing induction period (h), measured by the Oil Stability Index method, when compared with the control. Antioxidant activity of the peanut skins was higher than BHT. The present study confirmed that gamma radiation did not affect the peanut skin extracts' antioxidative properties when added to soybean oil.     

Effects of diets rich in saturated fatty acids with or without added cholesterol on plasma lipids and lipoproteins

Semi-synthetic diet I which contained 16% hydrogenated coconut oil and 5% cholesterol, and diet II, identical to I but without cholesterol supplement, were fed to dogs for four months to determine the effects of added cholesterol on lipemia produced by diets high in saturated fatty acids (FA) and lacking essential FA. In addition, diet I was fed to another group of dogs for 12 to 16 months. The initiation of lipemia was very similar in all experimental animals. Plasma from dogs on diets I and II showed significant increases in lipid concentration and changes in FA per cent composition within the first week, as compared to controls, while during the first month there was no difference in lipid concentration or FA distribution in all lipid fractions between I and II. At the 10th and 16th weeks plasma total and free cholesterol and phospholipid were significantly higher in the group on diet I, with the cholesterol supplement, than on diet II with no added cholesterol, but there was no difference in triglyceride concentration between these groups. Dogs on diet I for 12 to 16 months showed a further and substantial increase in plasma FA concentration; these changes were most marked in cholesteryl esters. Little or no lipoprotein with electrophoretic and ultracentrifugal properties of alpha-lipoprotein was present in the plasma. Immunotechniques showed that it was present. The composition of dietary FA had great influence in producing this hyperlipemia. Lipemia produced was not a simple reflection of the FA in these diets as evidenced by the increase in some FA, e.g., C_16∶1, which was absent in the experimental diets and C_18∶1, which contributed only 3.4% of the FA. Large increases in palmitoleate and oleate indicate synthesis or mobilization or both from other tissues. Diets composed predominantly of saturated medium chain length fatty acids, with or without added cholesterol were equally effective in the initiation of hyperlipemia. Data also suggest that added cholesterol is necessary for sustaining hyperlipemia. Presented in part at the AOCS Annual Meeting, New Orleans, April 1970.