Efecto de dietas con aceites de palma, girasol o pescado sobre la susceptibilidad a la oxidación de las lipoproteínas LDL - HDL del plasma de la rata

oxidative modifications of lipoproteins of the plasma play a causal and important role in the beginning and progression of the atherosclerosis. studies in vitro indicate that the speed and extension of the oxidation of ldl and hdl are influenced by its fatty acid composition. in the present study the effect of the consumption for 60 days of a diet purified containing 10 % of either palm, sunflower or fish oil were evaluated on the susceptibility to in vitro oxidation of ldl + hdl lipoproteins from the plasma of male sprague dawley rats. for this evaluation we performed two methods: determination of reactive substances with tiobarbituric acid (srtba) proposed for kosugi et al, and the peroxides as described by al -saadani. it was found, by both methods, that a statistically significant difference (p<0, 05) existed between the susceptibility to oxidation of ldl and hdl fractions for the three dietary groups. the greatest degree of oxidation was observed for the group supplemented with fish oil followed by groups of sunflower and palm. this suggests that the incorporation of monounsaturated fatty acids (oleic) in the diet instead of polyunsaturated protects the oxidative modification of ldl and hdl by reducing the concentration of pufa available for peroxidation. an venez nutr 2008;21 (1): 20-24.