Alpha linolenic acid (ALA) from Rosa canina, sacha inchi and chia oils may increase ALA accretion and its conversion into n-3 LCPUFA in diverse tissues of the rat

Abstract

Alpha-linolenic acid (ALA) is an essential n-3 PUFA; its n-3 LCPUFA derivatives EPA and DHA, which have diverse beneficial effects, are scarce in the human diet. In recent years nontraditional vegetable oils rich in ALA (up to 45%) have been developed as new alternatives to increase ALA consumption. This work evaluated the accretion of ALA, EPA and DHA into the phospholipids extracted from erythrocytes, liver, kidney, small intestine, heart, quadriceps and the brain in rats fed sunflower (SFO), canola (CO), Rosa canina (RCO), sacha inchi (Plukenetia volubilis, SIO) and chia (Salvia hispánica, ChO) oils. Five experimental groups (n = 12 per group) were fed for 21 days with SFO (1% ALA), CO (10% ALA), RCO (33% ALA), SIO (49% ALA), and ChO (64% ALA). SIO and ChO allowed higher ALA accretion in all tissues, except the brain, and a reduction in the content of arachidonic acid in all tissues except the brain. EPA was increased in erythrocytes, liver, kidney, small intestine, heart and quadriceps, but not in the brain. DHA was increased in the liver, small intestine and brain tissues. Our results demonstrate that ALA, when provided in significant amounts, can be converted into n-3 LCPUFA, mostly DHA in the liver and brain. It is suggested that oils rich in ALA, such as SIO and ChO, are good sources for obtaining higher tissue levels of ALA, also allowing its selective conversion into n-3 LCPUFA in some tissues of the rat.

Hydroxytyrosol prevents reduction in liver activity of Δ-5 and Δ-6 desaturases, oxidative stress, and depletion in long chain polyunsaturated fatty acid content in different tissues of high-fat diet fed mice

“…Heptadecanoic acid (17:0; purity ≥ 99%) was added (20 μg) as internal standard. To determine the levels of products or precursors achieved after incubation, lipids were extracted and derivatized to FA methyl esters (FAME), which were analyzed by gas–liquid chromatographic as described previously [26]. FAME peaks were identified and quantified by comparison with a FAME standard mix (Nu-Chek Prep Inc, Elysian MN, USA).…”

Antioxidant potential of dietary chia seed and oil ( Salvia hispanica L.) in diet-induced obese rats

“…Lipid peroxidation is a basic cellular deteriorating process induced by oxidative stress and occurs readily in the tissues rich in highly oxidizable polyunsaturated fatty acids (PUFA), as in the liver (Halliwell, 1994). Furthermore, investigations have shown that different types of fatty acids intake affect fatty acid composition in a tissue-specific manner (Valenzuela et al, 2014). It indicates that metabolic rate may be slower in the liver than in the plasma, which the plasma may respond more readily to metabolizing fatty acids (Kang & Choi, 2008).…”

“…A recent study (Valenzuela et al, 2014) demonstrated that dietary ALA intake from different vegetable oils, including chia oil, caused important modifications in fatty acid composition of phospholipids extracted from the various tissues of rats. However, the metabolites absorption extension in plasma or tissues was not assessed in this present study.…”

Seeds of sacha inchi (Plukenetia volubilis, Euphorbiaceae) as a feed ingredient for juvenile tambaqui, Colossoma macropomum, and matrinxã, Brycon amazonicus (Characidae)

“…Like other vertebrates, fish cannot produce linoleic (18:2 n-6) and linolenic acid (18:3 n-3) and therefore need to obtain these essential fatty acids from their diet, according to species-specific requirements (New 1987;Valenzuela et al 2014). Fish can convert 18-carbon PUFA into highly unsaturated fatty acids (HUFA) of the same omega 3 series, namely eicosapentanoic acid (EPA; 20:5 n-3) and docosaexanoic acid (DHA; 22:6 n-3) (Vargas et al 2008;Tanamati et al 2009;Kamarudin et al 2012).…”