Influence of different types and levels of dietary lipids on liver microsomal mixed function oxidase system in rats.
Division of Food Science, National Institute of Health and Nutrition, Tokyo, Japan.
- Published Article
Annals of nutrition & metabolism
- Publication Date
Jan 01, 1990
It has been shown that dietary polyunsaturated fatty acids stimulate the liver microsomal mixed function oxidase system. The influence of different levels of dietary lard, soybean oil and sardine oil on the mixed function oxidase system was investigated in rats. The diet containing 5% sardine oil rich in eicosapentaenoic and docosahexaenoic acids stimulated the mixed function oxidase system, but the diet containing 5% lard in which lard consisted of 10.7% linolenic acid and 1.5% linolenic acid seemed unlikely to stimulate enough the mixed function oxidase system. On the other hand, no definite effects of large doses of dietary lipids, 25% in the diets, on the mixed function oxidase system were observed.
Report this publication
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.
This record was last updated on 06/09/2018 and may not reflect the most current and accurate biomedical/scientific data available from NLM.
The corresponding record at NLM can be accessed at https://www.ncbi.nlm.nih.gov/pubmed/2147097