Effects of dietary oils low in n-6:n-3 fatty acid ratio on cardiovascular risk in mice: the impact of the source of n-3 fatty acids
| dc.contributor.author | Riediger, Natalie Diane | |
| dc.contributor.examiningcommittee | Suh, Miyoung (Human Nutritional Sciences) Friel, James (Human Nutritional Sciences) Beta, Trust (Food Science) | en |
| dc.contributor.supervisor | Moghadasian, Mohammed (Human Nutritional Sciences) | en |
| dc.date.accessioned | 2008-09-16T01:21:39Z | |
| dc.date.available | 2008-09-16T01:21:39Z | |
| dc.date.issued | 2008-09-16T01:21:39Z | |
| dc.degree.discipline | Human Nutritional Sciences | en_US |
| dc.degree.level | Master of Science (M.Sc.) | en_US |
| dc.description.abstract | The impact of the source of n-3 fatty acids on cardiovascular disease has not been fully investigated. This study was carried out to investigate cardiovascular benefits of diets with a low ratio (2:1) of n-6:n-3 fatty acids from different sources, either fish or flaxseed oil, in C57BL/6 mice. Twenty-one mice were divided into 3 groups (n=7) and fed an atherogenic diet supplemented with either a fish or flaxseed oil-based ‘designer oil’ with low n-6:n-3 fatty acid ratio (treated groups) or safflower oil-based formulation with a high ratio (control group) for 16 weeks. Plasma cholesterol levels declined significantly in both treated groups, by greater than 30%, compared to those in control. The ratio of n-6:n-3 fatty acids in liver was significantly lower in fish and flax groups as compared to control. Our data suggest that lowering dietary ratio of n-6:n-3 fatty acids may significantly reduce cardiovascular risks regardless of the source of n-3 fatty acids. | en |
| dc.description.note | October 2008 | en |
| dc.format.extent | 777057 bytes | |
| dc.format.mimetype | application/pdf | |
| dc.identifier.uri | http://hdl.handle.net/1993/3090 | |
| dc.language.iso | eng | en_US |
| dc.rights | open access | en_US |
| dc.subject | flaxseed oil | en |
| dc.subject | fish oil | en |
| dc.title | Effects of dietary oils low in n-6:n-3 fatty acid ratio on cardiovascular risk in mice: the impact of the source of n-3 fatty acids | en |
| dc.type | master thesis | en_US |