Dietary Lipids Impacts on Healthy Ageing |
| |
Authors: | Harumi Okuyama Kazuyo Yamada Daisuke Miyazawa Yuko Yasui Naoki Ohara |
| |
Affiliation: | (1) Laboratory of Preventive Nutraceutical Sciences, Kinjo Gakuin University College of Pharmacy, 2-1723 Omori, Moriyamaku Nagoya, 463-8521, Japan;(2) Hatano Research Institute, Food and Drug Safety Center, Kanagawa, Japan |
| |
Abstract: | Healthy ageing is gaining attention in the lipid nutrition field. As in vivo biomarkers of healthy ageing, we have evaluated
the survival, learning/memory performance, and physical potencies in rodents fed a diet supplemented with high-linoleic acid
(LNA, ω6) safflower oil or high-α-linolenic acid (ALA, ω3) perilla oil for long periods. The results suggested that perilla
oil with a low ω6/ω3 ratio is beneficial for healthy ageing. In order to address this issue further, we determined the survival
of stroke-prone SHR (SHRSP) rats fed a conventional rodent diet supplemented with 10% fat or oil. Survival was longer with
ω3-rich oils compared with ω6-rich oils. However, some kinds of vegetable oils and hydrogenated oils shortened the survival
of SHRSP rats to an unusual degree (ca. 40% compared with that of ω6-rich oil) that could not be accounted for by the fatty
acid and phytosterol composition of the oils. The observed decrease in platelet counts was associated with pathological changes
in the kidney and other organs. Dihydro-vitamin K1 is proposed as a likely candidate as a stroke-stimulating factor in hydrogenated
oils. Thus, factors other than fatty acids (ω6/ω3 balance) and phytosterols must be taken into account when fats and oils
are evaluated in relation to healthy ageing. |
| |
Keywords: | Fatty acid Oil Fat Longevity Carcinogenesis Anti-nutritional factor Survival Vitamin K Canola Perilla |
本文献已被 PubMed SpringerLink 等数据库收录! |
|