کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7624544 | 1494550 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Dietary intervention with Salvia hispanica (Chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Dietary intervention with Salvia hispanica (Chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions Dietary intervention with Salvia hispanica (Chia) oil improves vascular function in rabbits under hypercholesterolaemic conditions](/preview/png/7624544.png)
چکیده انگلیسی
The effects of dietary supplementation with Salvia hispanica (chia) oil on vascular function in hypercholesterolaemic rabbit were examined. Rabbits were fed either regular diet (CD) or 10% chia oil in regular diet or 1% cholesterol diet (HD) or diet containing 1% cholesterol and 10% chia oil (HD-Ch) during 5-6 weeks. HD increased total cholesterol, LDL and triacylglycerol levels. HD-Ch significantly attenuated the triacylglycerol rise and increased alpha linolenic acid (ALA) levels. Aorta from hypercholesterolaemic rabbits exhibited an impaired relaxation response to acetylcholine (Ach), reduced NO-release and increased intima/media ratio. Including chia oil in the HD partially normalized the response to Ach and the intima/media ratio, and totally restored the NO-release. In addition, dietary supplementation with chia oil blunted the contractile response to angiotensin II and noradrenaline. These findings suggest that increased ALA levels induced by dietary chia oil could improve vascular function under hypercholesterolaemic conditions and therefore could serve as a true functional food.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 14, April 2015, Pages 641-649
Journal: Journal of Functional Foods - Volume 14, April 2015, Pages 641-649
نویسندگان
Liliana Sierra, Julieta Roco, Gabriela Alarcon, Mirta Medina, Carina Van Nieuwenhove, MarÃa Peral de Bruno, Susana Jerez,