Ingestion of high doses of fish oil increases the susceptibility of cellular membranes to the induction of oxidative stress.
Feeding rats with 4 g/kg body weight of sardine oil during 7 or 14 days increases the content of eicosapentaenoic acid and docosahexaenoic acid in the erythrocyte and hepatic microsomal membranes by 2 to 6%. These membranes show increased susceptibility to the induction of oxidative stress, expressed as lipid peroxidation, when they are exposed to Fe2+-ascorbate and to NADPH-FE3+-ADP, respectively. The results indicate that in order to prevent the increased susceptibility to lipid peroxidation, supplementation with larger amounts of antioxidants may be needed than those required to stabilize the oil.
Garrido
A
A
Instituto de Nutricion y Tecnologia de los Alimentos, Universidad de Chile, Santiago.
Garrido
F
F
Guerra
R
R
Valenzuela
A
A
D000818:Animals; D004042:Dietary Fats, Unsaturated / Q000008:administration & dosage / Q000378:metabolism*; D004281:Docosahexaenoic Acids / Q000097:blood; D015118:Eicosapentaenoic Acid / Q000097:blood; D004910:Erythrocyte Membrane / Q000378:metabolism*; D005395:Fish Oils / Q000008:administration & dosage / Q000378:metabolism*; D007425:Intracellular Membranes / Q000378:metabolism; D015227:Lipid Peroxidation; D008297:Male; D008862:Microsomes, Liver / Q000378:metabolism*; D051381:Rats; D011919:Rats, Inbred Strains; D013997:Time Factors
D004042:Dietary Fats, Unsaturated; D005395:Fish Oils; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid