Comparative Effects of Dietary Fat Types on Hepatic Enzyme Activities Related to the Synthesis and Oxidation of Fatty Acid and to Lipogenesis in Rats

Olive Oil Increases the Hepatic Triacylglycerol Content in Mice by a Distinct Influence on the Synthesis and Oxidation of Fatty Acids

“…In principle, we should take into account the fact that different results among nutritional studies can depend on the experimental conditions used in each investigation, such as the animal specie, dietary fat level, dietary fatty acid composition and duration of feeding. However, it is possible that the increase in the ACC and FAS activities found in previous studies 8,9) was only apparent and due to the type of diet fed to the control animals. In fact, if a comparison between the hepatic lipogenic enzymes is done in the olive oil-and PUFA-treated animals only at a given time of feeding, 8,9) a higher enzyme activity can be found in the olive oil-treated animals.…”

“…The starting point of this study was the finding that an olive oil-enriched diet was able to increase the level of hepatic lipids when compared to a low-fat diet [4][5][6] or to diets enriched with different dietary fats. 8,9) However, the molecular mechanism for this finding is not clear.…”

“…8,9) In those investigations, the activities of ACC and FAS in olive oil-fed animals were compared with those found in PUFA-treated animals. In principle, we should take into account the fact that different results among nutritional studies can depend on the experimental conditions used in each investigation, such as the animal specie, dietary fat level, dietary fatty acid composition and duration of feeding.…”

“…[4][5][6][7] In further studies, the higher content of hepatic lipids, especially of triglycerides, found in rats receiving the olive oil diet was positively correlated with higher activities of the liver lipogenic enzymes. 8,9) However, it is generally known that polyunsaturated fatty acids (PUFA) are the strongest downregulators of hepatic lipogenesis, whereas saturated (SFA) and monounsaturated fatty acids (MUFA) have little or no effect on the synthesis of fatty acids. 1,2,[10][11][12] We investigated in this study the effect of two diets, one enriched with 7.5% olive oil and the other with 7.5% corn oil, 13) on hepatic fatty acid synthesis and oxidation in mice.…”

Liver and plasma lipid changes induced by cyclic fatty acid monomers from heated vegetable oil in the rat

“…As expected, rats fed the canola oil diets had more total MUFA and oleic acid in the liver than those fed the soybean oil diets, which in turn had more linoleic, arachidonic, α‐linolenic acids. These differences can be explained both by the fatty acid composition and the difference in n  − 6/ n  − 3 ratio of the diets (Takeuchi et al., 2001). Besides, differences were found in the accumulation of CFAM in the liver of rats, with those fed canola oil and CFAM accumulating roughly double the amount of those fed soybean and CFAM.…”