Resumen de Effect of Olive Oil-fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats
María Cruz García Linares, Sara Bastida Codina, Francisco José Sánchez-Muniz, María Trinidad García Arias, J. Viejo
PUFA n-3 diets have hypolipemic and cardiovascular protection properties, however their effects on liver lipids are not well established. This work aimed to find out the acceptability and effects of diets containing olive oil-fried sardines on serum cholesterol, liver lipid and fatty acids profile in hypercholesterolemic growing Wistar rats. Hypercholesterolemia was induced for three weeks by a casein plus DL-methionine, olive oil and cholesterol plus bovine hile as cholesterol-raising agent. Rats were later transferred for three weeks to semisynthetic diets containing casein plus DL-methionine and olive oil (CO), casein plus DL- methionine, olive oil and the cholesterol-raising agent (COC), sardines fried in olive oil (S), and sardines fried in olive oil and the cholesterol-raising agent (SC). SC or S diets were well accepted by the rats. The SC-diet markedly blocked and reversed the hypercholesterolemic induction of the cholesterol-raising agent. The cholesterol withdrawal decreased serum cholesterol in CO and S diets by decreasing the serum non- HDL-cholesterol content but the S-diet totally normalised the serum cholesterol. Fried sardines did not change the triacylglycerol, free, esterified and total cholesterol contents of liver. Although long PUFA n-6 and PUFA n-3 were decreased by the dietary cholesterol, olive oil-fried sardine consumption maintained the...(A)
