Pokrovskiĭ A A, Levachev M M, L'vovich N A, Korf I I, Braun M B
Vopr Pitan. 1977 May-Jun(3):12-7.
Practically healthy males received rations in which principal sources of fat in the descending order were butter, sunflower and mustard oil. The influence of qualitative properties of the ration's fat on the lipids metabolism in the plasma and the coefficient of the metabolization effectiveness of essential fatty acids (CEM) of the food into the membranes lipids was studied. The CEM was calculated by studying the fatty acids composition of the erythrocytes and thrombocytes stroma. Inclusion in the ration of butter alone, raised the cholesterol level, a fall of the plasma phospholipids level and a significant drop of the CEM. Substitution of sunflower oil for butter led to normalization of these figures. Mustard oil had no effect. Changes in the CEM of the erythrocytes stroma proceeded slowly, significant differences having been discovered only after 6 weeks of the butter consumption. The thrombocytes CEM changed quickly, a stable fatty acids composition of thrombocytes with this ration being established by the end of the 2nd week. The qualitative properties of the ration's fat exercise a sufficiently strong influence on the effective metabolization of fatty acids in the food into the lipid structures of the erythrocytes and thrombocytes membranes in a healthy subject, it being characterized by the CEM changes.
健康男性食用了以下几种脂肪来源的食物，按脂肪含量从高到低依次为黄油、葵花籽油和芥菜籽油。研究了食物中脂肪的性质对血浆脂质代谢以及食物中必需脂肪酸代谢效率系数（CEM）转化为膜脂质的影响。通过研究红细胞和血小板基质的脂肪酸组成来计算CEM。仅在食物中添加黄油会导致胆固醇水平升高、血浆磷脂水平下降以及CEM显著降低。用葵花籽油替代黄油可使这些数值恢复正常。芥菜籽油则无影响。红细胞基质CEM的变化较为缓慢，仅在食用黄油6周后才发现显著差异。血小板CEM变化迅速，在第二周结束时，这种饮食下的血小板脂肪酸组成已稳定。食物中脂肪的性质对健康受试者食物中脂肪酸有效代谢为红细胞和血小板膜脂质结构有足够强的影响，其特征为CEM变化。
