Composition of Hepatic Lipids after Ethanol, Cod Liver Oil and Vitamin E Feeding in Rats
One of the numerous metabolic effects of alcohol consumption is its altering the metabolism of fatty acids in tissues. This alterations lead to an increase in the ratio of linoleic to arachidonic acid in the phospholipid fraction of the tissues (Ailing et al., 1984, Reitz 1979). The additional associated depletion of the alpha-tocopherol (Vitamin E) content of cell membranes following prolonged ethanol administration (Bjorneboe et al., 1987) suggests that increased lipid peroxidation may play a role in the pathogenesis of alcoholic fatty liver. If increased peroxidation of membrane lipids can lead to the disruption of the structural and functional properties of the membranes, then it might be expected that the fluidity and composition of the liver would be altered. Such an observation has been confirmed (Chin et al., 1977). It would, therefore, follow that such alterations may be prevented by a dietary antioxidant such as alpha tocophetol. In this study, the development of liver membrane proxidation and alcoholic fatty liver was promoted through chronic ethanol and cod liver oil. Supplementation of the diets with vitamin E was used to study the role of vitamin E in preventing hepatic fatty acid changes.
KeywordsHepatic Lipid Chronic Ethanol Alcoholic Fatty Liver Main Lipid Class Fatty Acid Control
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