Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/68373
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dc.contributor.authorTai, C.J.en_US
dc.contributor.authorChen, C.H.en_US
dc.contributor.authorChen, H.H.en_US
dc.contributor.authorLiang, H.J.en_US
dc.date2010zh_TW
dc.date.accessioned2014-06-11T05:56:42Z-
dc.date.available2014-06-11T05:56:42Z-
dc.identifier.issn0007-1145zh_TW
dc.identifier.urihttp://hdl.handle.net/11455/68373-
dc.description.abstractHigh dietary intake of fats has been thought to be one of the major risk factors for the development of CVD. Less is known about the possible influence of fats from various sources on haemorheological abnormalities, which are considered an important factor in the pathogenesis of these diseases. The goal of the present study was to investigate effects of high-fat diets enriched in unsaturated fatty acids (USFA), SFA or trans-fatty acids (TFA). respectively, on haemorheological parameters in rats. Wistar female rats were divided into four groups and fed diets based on the AIN-93M formulation containing approximately 10% energy from soyabean oil (control group) or 40% energy from soyabean oil (USFA), palm oil (SFA) and vegetable shortening (TFA) for 8 weeks. The results showed that rats fed high-fat diets exhibited significant increases in serum TAG levels (P<0.01), plasma viscosity (P<0.01), whole blood viscosity (P<0.01) and internal viscosity (P<0.01) compared to the controls. The TFA group showed a significant decrease in erythrocyte deformability (P<0.01) and increase in internal viscosity (P<0.01) compared with the other groups. In addition, a significant increase in blood levels of free radicals (P<0.01) was found in the TFA group, suggesting that the attack of oxygen-free radicals could be responsible for the impaired erythrocyte deformability. These impairments could be partly responsible for the development of various circulatory disorders. The present haemorheological study provides additional insights into the potential adverse effects of trans-fat and high-fat diets on haemorheological parameters.en_US
dc.language.isoen_USzh_TW
dc.relationBritish Journal of Nutritionen_US
dc.relation.ispartofseriesBritish Journal of Nutrition, Volume 103, Issue 7, Page(s) 977-983.en_US
dc.relation.urihttp://dx.doi.org/10.1017/s0007114509992704en_US
dc.subjectHigh fat intakeen_US
dc.subjectTrans-fatty acidsen_US
dc.subjectSFAen_US
dc.subjectUnsaturated fatty acidsen_US
dc.subjectBlooden_US
dc.subjectviscosityen_US
dc.subjectPlasma viscosityen_US
dc.subjectErythrocyte deformabilityen_US
dc.subjectErythrocyteen_US
dc.subjectaggregationen_US
dc.subjectFree radicalsen_US
dc.subjecthigh-density-lipoproteinen_US
dc.subjecttrans-fattyen_US
dc.subjectblood-cellen_US
dc.subjectinsulin sensitivityen_US
dc.subjectheart-diseaseen_US
dc.subjectfree-radicalsen_US
dc.subjectacidsen_US
dc.subjectplasmaen_US
dc.subjectrisken_US
dc.subjectmembraneen_US
dc.titleDifferential effect of high dietary fat intakes on haemorheological parameters in ratsen_US
dc.typeJournal Articlezh_TW
dc.identifier.doi10.1017/s0007114509992704zh_TW
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeJournal Article-
item.cerifentitytypePublications-
item.fulltextno fulltext-
item.languageiso639-1en_US-
item.grantfulltextnone-
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