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近十年流行病学研究颇重视血清高密度脂蛋白水平(HDL)与动脉粥样硬化的关系,而食物成份又可影响血浆脂质和脂蛋白含量改变。本实验目的在于评价大连化学物理研究所人工合成食用油组份之一——奇数碳中链脂酸(OMFA)甘油酯对食物胆固醇诱导的火鼠血脂和脂蛋白含最变化的早期影响,并将OMFA甘油酯的作用与豆油、猪油这两种具有不同类型的油脂加以比较。 将本院动物房繁殖的大鼠36只,平均体重250克左右,随机分为四组。正常对照组(N组)喂饲本院动物房配制常规饲料,其它三组为高胆固醇高脂饮食组,即在基础饲料中添加2％胆固醇,
Epidemiological studies in the past decade have attached great importance to the relationship between serum high-density lipoprotein (HDL) levels and atherosclerosis, and food components can affect plasma lipid and lipoprotein levels. The purpose of this experiment was to evaluate the early effects of the odd-numbered carbon medium-chain fatty acid (OMFA) glycerides, one of the synthetic edible oil components of the Dalian Institute of Chemical Physics, on the most recent changes in lipid and lipoprotein content of food-induced cholesterol in mice. The effect of OMFA glycerides was compared with two different types of oils, soybean oil and lard. Thirty-six rats were bred in the animal room of this hospital with an average weight of about 250 grams and randomly divided into four groups. The normal control group (N group) was fed with conventional feed in the animal room of the hospital, and the other three groups were high cholesterol and high fat diet group, ie 2% cholesterol was added to the basal diet.