Nutritional Sciences
- 제5권2호
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- Pages.68-74
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- 2002
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- 1229-232X(pISSN)
Correlations between the Fatty Acid Composition of Serum Phospholipids and Blood Pressure
- Lee, Yang-Cha-Kim (Research Institute of Food & Nutritional Sciences, Yonsei University) ;
- Shim, Yoo-Jin (Research Institute of Food & Nutritional Sciences, Yonsei University) ;
- Chung, Eun-Jung (Department of General Education, Kangnam University) ;
- Kim, Soo-Yeon (Research Institute of Food & Nutritional Sciences, Yonsei University) ;
- Yangsoo Jang (Cardiovascular Research Institute, Yonsei University) ;
- Lee, Jong-Ho (Research Institute of Food & Nutritional Sciences, Yonsei University)
- 발행 : 2002.05.01
초록
Studies of the relationship between the composition of serum fatty acids and blood pressure are complex and controversial. Fatty acids, important constituents of biological membranes, could potentially affect vasoreactivities including blood pressure. In this study the compositions of fatty acids in serum phospholipids were compared between three types of hypertensive subjects (men, pre-menopausal women, and post-menopausal women) and their respective nrmotensive controls. Serum lipids were extracted and phospholipids were separated by thin layer chromatography. The percentage of palmitic acid (16 : 0) in serum phospholipids was significantly higher and the percentage of stearic acid (18 : 0) was significantly lower in all three hypertensive groups, compared with their corresponding control groups. Only in the group of post-menopausal women, palmitic acid was closely associated wish increases in both systolic (SBP) and diastolic blood pressure (DBP), while stearic acid was associated with decreases in both SBP and DBP. The polyunsaturated fatty acids in serum phospholipids behaved differently from saturated fatty acids. The ratios of products / precursor fatty acids, such as