Girón M D, Criado M D, Lara A, Suárez M D
Departamento de Bioquímica, Facultad de Farmacia, Granada, Spain.
Arch Physiol Biochem. 1995 Apr;103(1):123-6. doi: 10.3109/13813459509007574.
The effects of dietary fats on brain fatty acid composition were studied in weanling rats. Three groups of rats were fed for six days a basal diet supplemented with a 10% (w/w) of fat as coconut, olive or sunflower oil. There were no differences in the saturated and monounsaturated fatty acid content among the different groups. The more abundant polyunsaturated fatty acids were arachidonic (20:4 n-6) and docosahexaenoic (22:6 n-3) acids. No effect of the diet on their amount in brain membranes has been found. We can conclude that the brain does not modify its fatty acid composition after a short-time administration of these lipids.
在断奶大鼠中研究了膳食脂肪对脑脂肪酸组成的影响。三组大鼠被喂食基础日粮6天，该日粮补充了10%（重量/重量）的椰子油、橄榄油或葵花籽油作为脂肪。不同组之间的饱和脂肪酸和单不饱和脂肪酸含量没有差异。含量较高的多不饱和脂肪酸是花生四烯酸（20:4 n-6）和二十二碳六烯酸（22:6 n-3）。尚未发现饮食对它们在脑膜中的含量有影响。我们可以得出结论，在短期给予这些脂质后，大脑不会改变其脂肪酸组成。
