Abstract
Cardiac fatty acids were studied in young rats fed marine oils for 1 week. When the diet contained 0, 0.5, 1, 2, 4, 8 or 16% by weight of partially hydrogenated oil from Norwegian capelin, the concentration of fatty acids in the cardiac tissue was elevated only at the highest level. The amount of the lipid and the content of docosenoic acid in the heart were less than those observed with 15% partially hydrogenated oil from Canadian herring. Nonhydrogenated Peruvian anchovy oil lacking docosenoic acid produced no change in the amount of fat deposited. The extent of fatty acid accumulation in the heart was related to the dietary C22 acids.
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Teige, B., Beare-Rogers, J.L. Cardiac fatty acids in rats fed marine oils. Lipids 8, 584–587 (1973). https://doi.org/10.1007/BF02532715
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DOI: https://doi.org/10.1007/BF02532715