Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 16 Issue 2
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- Pages.147-155
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- 1987
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Effect of Dietary Fish Oil on Lipid Peroxidation and Antiperoxidative System in Rat Liver and Brain -Sex-related Differences-
어유(魚油)섭취가 흰쥐의 간과 뇌조직의 지질과산화물 형성과 항산화계에 미치는 영향 -성(性)의 차이를 중심으로-
- Choi, Kyung-Won (Department of Food Science and Nutrition, School of Home Economics, Hyo Sung Women's University) ;
- Park, Myungg-Hee (Department of Food Science and Nutrition, School of Home Economics, Hyo Sung Women's University) ;
- Chang, Kyung-Sook (Department of Food Science and Nutrition, School of Home Economics, Hyo Sung Women's University) ;
- Cho, Sung-Hee (Department of Food Science and Nutrition, School of Home Economics, Hyo Sung Women's University)
- 최경원 (효성여자대학교 가정대학 식품영양학과) ;
- 박명희 (효성여자대학교 가정대학 식품영양학과) ;
- 장경숙 (효성여자대학교 가정대학 식품영양학과) ;
- 조성희 (효성여자대학교 가정대학 식품영양학과)
- Published : 1987.05.30
Abstract
In order to examine the effect of dietary fish oil on lipid peroxide formation and antiperoxidative efficiency in liver and brain, a group of male and female rats weighing about 70 grams were fed for three months, diet containing mackerel oil(MO) at the level of 10% (w/w). Results were compared, according to sex and source of dietary fat, i.e., in addition to MO, perilla oil(PO), soybean oil(SO), rapeseed oil(RO) or beef tallow(BT). Liver lipid peroxide level was significantly higher and levels of
어유(魚油)에 포함된
Keywords