饮食中二十二碳六烯酸/二十碳五烯酸比值为 25:1 的绿叶蔬菜可改变自发性高血压大鼠的红细胞脂肪酸谱。
Green leafy vegetables in diets with a 25:1 omega-6/omega-3 fatty acid ratio modify the erythrocyte fatty acid profile of spontaneously hypertensive rats.
机构信息
Department of Food and Nutritional Sciences, Tuskegee University, Tuskegee, AL, 36088, USA.
Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL, 36088, USA.
出版信息
Lipids Health Dis. 2018 Jun 15;17(1):140. doi: 10.1186/s12944-018-0723-7.
BACKGROUND
In addition to the actual composition of the diet (i.e. nutrient composition, food groups), the omega-6/omega-3 fatty acid ratio has been demonstrated to influence the tissue fatty acid profile and subsequently the risk for cardiovascular and other diseases. Likewise, the consumption of green leafy vegetables (GLVs) may favorably reduce the risks associated with disease. Although an ~ 3:1 omega-6/omega-3 fatty acid ratio (ω-6/ω-3 FAR) is recommended, the typical American diet has an ~ 25:1 ω-6/ω-3 FAR. Previous research affirms the ability of collard greens (CG), purslane (PL), and sweet potato greens (SPG) to improve the hepatic profile of spontaneously hypertensive rats (SHRs). The aim of the present study was to determine the influence of GLVs, incorporated (4%) into diets with a 25:1 ω-6/ω-3 FAR, on the erythrocyte fatty acid profile of male SHRs.
METHODS
SHRs (N = 50) were randomly assigned to one of five dietary groups - standardized control (AIN-76A), Control (25:1 ω-6/ω-3 FAR), CG (25:1 ω-6/ω-3 FAR + 4% CG), PL (25:1 ω-6/ω-3 FAR + 4% PL) or SPG (25:1 ω-6/ω-3 FAR + 4% SPG). Following 6 weeks consumption of diets, SHRs erythrocyte fatty acid profiles were determined by gas-liquid chromatography.
RESULTS
Significantly lower percentages of total saturated fatty acids (p < 0.05) and greater percentages of polyunsaturated fatty acids were present among SHR erythrocytes following the consumption of diets containing CG, PL and SPG. Total polyunsaturated fatty acids were greatest among SHRs consuming diets containing purslane.
CONCLUSIONS
The present study demonstrates the ability of GLVs to mitigate the potential effects of an elevated ω-6/ω-3 FAR, which may contribute to an atherogenic fatty acid profile, inflammation and disease pathogenesis. Dietary recommendations for disease prevention should consider the inclusion of these GLVs, particularly among those consuming diets with an ω-6/ω-3 FAR that may promote disease.
背景
除了饮食的实际成分（即营养成分、食物组）外，ω-6/ω-3 脂肪酸比例已被证明会影响组织脂肪酸谱，进而影响心血管疾病和其他疾病的风险。同样，食用绿叶蔬菜（GLV）可能有利于降低与疾病相关的风险。尽管推荐的 ω-6/ω-3 脂肪酸比例（ω-6/ω-3 FAR）约为 3:1，但典型的美国家庭饮食中的 ω-6/ω-3 FAR 约为 25:1。先前的研究证实，羽衣甘蓝（CG）、马齿苋（PL）和甘薯叶（SPG）能够改善自发性高血压大鼠（SHR）的肝谱。本研究旨在确定将 GLV（占饮食的 4%）掺入 25:1 ω-6/ω-3 FAR 饮食中对雄性 SHR 红细胞脂肪酸谱的影响。
方法
将 SHR（N=50）随机分配到五个饮食组之一-标准对照（AIN-76A）、对照（25:1 ω-6/ω-3 FAR）、CG（25:1 ω-6/ω-3 FAR+4% CG）、PL（25:1 ω-6/ω-3 FAR+4% PL）或 SPG（25:1 ω-6/ω-3 FAR+4% SPG）。在食用饮食 6 周后，通过气相色谱法测定 SHR 红细胞脂肪酸谱。
结果
食用含有 CG、PL 和 SPG 的饮食后，SHR 红细胞中的总饱和脂肪酸百分比显着降低（p<0.05），多不饱和脂肪酸百分比升高。食用含马齿苋饮食的 SHR 总多不饱和脂肪酸含量最高。
结论
本研究表明 GLV 能够减轻升高的 ω-6/ω-3 FAR 的潜在影响，这可能导致动脉粥样硬化脂肪酸谱、炎症和疾病发病机制。预防疾病的饮食建议应考虑包括这些 GLV，特别是在那些食用可能促进疾病的 ω-6/ω-3 FAR 的饮食中。
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