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Effects of dietary marine oils and olive oil on fatty acid composition, platelet membrane fluidity, platelet responses, and serum lipids in healthy humans

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Lipids

Abstract

The influence of various dietary marine oils and olive oil on fatty acid composition of serum and platelets and effects on platelets and serum lipids were investigated as part of an extensive study of the effects of these oils on parameters associated with cardiovascular/thrombotic diseases. Healthy volunteers (266) consumed 15 mL/d of cod liver oil (CLO); whale blubber oil (refined or unrefined); mixtures of seal blubber oil and CLO; or olive oil/CLO for 12 wk. In the CLO, seal oil/CLO, and whale oil groups, serum levels of eicosapentaenoic acid (EPA) were increased. In platelets, EPA was increased in the CLO, seal/CLO, and olive oil/CLO groups. The localization of n-3 polyunsaturated fatty acids in the triacylglycerols did not seem to influence their absorption. Intake of oleic acid is poorly reflected in serum and platelets. No significant differences in triacylglycerols (IG), total cholesterol, or high density lipoprotein cholesterol were observed, even though TG were reduced in the CLO, CLO/seal oil, and whale oil groups. Mean platelet volume increased significantly in both whale oil groups and the CLO/olive oil group. Platelet count was significantly reduced in the refined whale oil group only. Lipopolysaccharide-stimulated blood tended to generate less thromboxane B2 in CLO, CLO/seal, and CLO/olive groups. The whale oils tended to reduce in vivo release of β-thromboglobulin. In conclusion, intake of various marine oils causes changes in platelet membranes that are favorably antithrombotic. The combination of CLO and olive oil may produce better effects than these oils given separately. The changes in platelet function are directly associated with alterations of fatty acid composition in platelet membranes.

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Abbreviations

AA:

arachidonic acid

CLO:

cod liver oil

CV:

coefficient of variation

DHA:

docosahexaenoic acid

EPA:

eicosapentaenoic acid

FAME:

fatty acid methyl ester

HDL:

high density lipoprotein

LPS:

lipopolysaccharide

MPV:

mean platelet volume

PGA,-A2,-D2,-E2,-F1α,-F2α :

prostaglandin A1,-A2,-D2,-E2,-F1α,-F2α

PUFA:

polyunsaturated fatty acid

r s :

steady-state fluorescence anisotropy

TG:

triacylglycerol

β-TG:

β-thromboglobulin

TMA-DPH:

1-(4-trimethylammoniumphenyl)-6-phenyl-1,3,5-hexatriene, p-toluenesulfonate

TxA2,-B2 :

thromboxane A2, B2

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Author information

Authors and Affiliations

  1. Department of Biochemistry, Institute of Medical Biology, University of Tromsø, N-9037, Tromsø, Norway

    Eva Vognild & Bjarne Østerud

  2. The Norwegian Institute of Fisheries and Aquaculture Ltd, N-9005, Tromsø, Norway

    Edel O. Elvevoll, Ragnar L. Olsen & Harald Barstad

  3. University Hospital of Tromsø, N-9038, Tromsø, Norway

    Jan Brox

  4. Division of Applied Chemistry, Group of Aquaculture, SINTEF, N-7034, Trondheim, Norway

    Marit Aursand

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  1. Eva Vognild
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  2. Edel O. Elvevoll
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Correspondence to Bjarne Østerud.

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Vognild, E., Elvevoll, E.O., Brox, J. et al. Effects of dietary marine oils and olive oil on fatty acid composition, platelet membrane fluidity, platelet responses, and serum lipids in healthy humans. Lipids 33, 427–436 (1998). https://doi.org/10.1007/s11745-998-0224-8

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  • DOI: https://doi.org/10.1007/s11745-998-0224-8

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