Importance of in Vitro Stability for in Vivo Effects of Fish Oils

Saldeen, Tom; Engström, Karin; Jokela, Ritva; Wallin, Rolf

doi:10.1533/9781845698409.5.326

Cited by 7 publications

(4 citation statements)

References 3 publications

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“…The fish oil is very stable because of supplementation with the potent antioxidant mixture Pufanox s in a specific way. The peroxide value in the oil is o1 meq/kg and the anisidine value is o7, and after exposure to air for several months at room temperature the peroxide and anisidine values are still unchanged (Saldeen et al, 1999). The stability of the oil has also been confirmed by an independent, commercial lipid analysis laboratory.…”

Section: Fish Oil and Caviar Compositionmentioning

confidence: 71%

Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

2003

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Objective: To study the possibility of increasing the very long-chain n-3 polyunsaturated fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in humans by means of consumption of a common food product, Scandinavian caviar paste, suitable for strategic enrichment with a high concentration of these fatty acids, and to measure the potential inducement of lipid peroxidation. Design: A randomized double blind repeated measures experiment. Subjects and interventions: In total, 16 healthy, nonsmoking subjects (eight men and eight women, age 42712 y) were included in the study. Eight consumed 25 g ordinary caviar paste daily for 3 weeks, and eight the same amount of caviar paste enriched with a very stable fish oil (7%, wt/wt). Blood lipids, plasma phospholipid fatty acids and lipid peroxidation were measured. Results: a-Linoleic acid was significantly decreased after intake of both ordinary (À8%, Po0.05) and fish oil caviar (À10%, Po0.05), as was the sum of all n-6 fatty acids (À6%, Po0.05 and À8%, Po0.001, respectively). The fatty acids EPA and DHA, as well as the sum of all n-3 fatty acids, increased significantly in both caviar groups but more in the group given fish oil caviar paste (EPA: +51%, Po0.05 and +100%, Po0.001, respectively; DHA: +24%, Po0.01 and +29%, Po0.001, respectively; sum of n-3:+27%, Po0.05 and +40%, Po0.001, respectively). Lipid peroxidation, measured as the thiobarbituric acidFmalondialdehyde adduct, was increased by 26% (Po0.05) after intake of ordinary caviar paste, but was unchanged after intake of fish oil-enriched caviar paste. Conclusion: Scandinavian caviar paste is a spread naturally enriched with n-3 polyunsaturated fatty acids that can be included in the diet to achieve an increase in these fatty acids. However, changing to caviar paste enriched with stable fish oil will lead to a considerably greater increase in EPA and DHA.

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Section: Fish Oil and Caviar Compositionmentioning

confidence: 71%

Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

2003

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“…The lipid peroxidation of plasma (MDA) was significantly increased only after intake of the unstable fish oil ( Table II ). It has been shown that most commercial fish oils become rancid after only a few days owing to their deficient antioxidant stabilization ( 11 ). Also, highly concentrated and chemically modified fish oils are usually more unstable than natural fish oils.…”

Section: Discussionmentioning

confidence: 99%

“…Consequently, the stability among supplements varies greatly (11). Several studies have shown that intake of an unstable oil can induce lipid peroxidation which may affect the results negatively and may even produce adverse effects (12–14).…”

Section: Introductionmentioning

confidence: 99%

“…It is also well known that these highly unsaturated fatty acids are highly susceptible to oxidation, thereby making the production of a stable fish oil very difficult ( 10 ). Consequently, the stability among supplements varies greatly ( 11 ). Several studies have shown that intake of an unstable oil can induce lipid peroxidation which may affect the results negatively and may even produce adverse effects ( 12 – 14 ).…”

Section: Introductionmentioning

confidence: 99%

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Effect of fish oils containing different amounts of EPA, DHA, and antioxidants on plasma and brain fatty acids and brain nitric oxide synthase activity in rats

Engström¹,

Saldeen²,

Yang³

et al. 2009

Upsala Journal of Medical Sciences

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BackgroundThe interest in n-3 polyunsaturated fatty acids (PUFAs) has expanded significantly in the last few years, due to their many positive effects described. Consequently, the interest in fish oil supplementation has also increased, and many different types of fish oil supplements can be found on the market. Also, it is well known that these types of fatty acids are very easily oxidized, and that stability among supplements varies greatly.Aims of the studyIn this pilot study we investigated the effects of two different types of natural fish oils containing different amounts of the n-3 PUFAs eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and antioxidants on plasma and brain fatty acids, blood lipids, vitamin E, and in vivo lipid peroxidation, as well as brain nitric oxide synthase (NOS) activity, an enzyme which has been shown to be important for memory and learning ability.MethodsSprague-Dawley rats were divided into four groups and fed regular rat chow pellets enriched with 5% (w/w) of butter (control group), a natural fish oil (17.4% EPA and 11.7% DHA, referred to as EPA-rich), and a natural fish oil rich in DHA (7.7% EPA and 28.0% DHA, referred to as DHA-rich). Both of the fish oils were stabilized by a commercial antioxidant protection system (Pufanox®) at production. The fourth group received the same DHA-rich oil, but without Pufanox® stabilization (referred to as unstable). As an index of stability of the oils, their peroxide values were repeatedly measured during 9 weeks. The dietary treatments continued until sacrifice, after 10 days.ResultsStability of the oils varied greatly. It took the two stabilized oils 9 weeks to reach the same peroxide value as the unstable oil reached after only a few days. Both the stabilized EPA- and DHA-rich diets lowered the triacylglycerols and total cholesterol compared to control (-45%, P < 0.05 and -54%, P < 0.001; -31%, P < 0.05 and -25%, P < 0.01) and so did the unstable oil, but less efficiently. Only the unstable oil increased in vivo lipid peroxidation significantly compared to control (+40%, P < 0.001). Most of the fatty acids in the plasma phospholipids were significantly affected by both the EPA- and DHA-rich diets compared to control, reflecting their specific fatty acid pattern. The unstable oil diet resulted in smaller changes, especially in n-3 PUFAs. In the brain phospholipids the changes were less pronounced, and only the diet enriched with the stabilized DHA-rich oil resulted in a significantly greater incorporation of DHA (+13%, P < 0.01), as well as total n-3 PUFAs (+13%, P < 0.01) compared to control. Only the stabilized DHA-rich oil increased the brain NOS activity (+33%, P < 0.01).ConclusionsBoth the EPA- and DHA-rich diets affected the blood lipids in a similarly positive manner, and they both had a large impact on plasma phospholipid fatty acids. It was only the unstable oil that increased in vivo lipid peroxidation. However, the intake of DHA was more important than that of EPA for brain phospholipid DHA enrichment and brain NOS act...

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Fish Oil — a Potential Therapy for Inflammatory Atherosclerosis

Saldeen

Mehta

2001

Inflammatory and Infectious Basis of Atherosclerosis

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Importance of in Vitro Stability for in Vivo Effects of Fish Oils

Cited by 7 publications

References 3 publications

Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

Effects of Scandinavian caviar paste enriched with a stable fish oil on plasma phospholipid fatty acids and lipid peroxidation

Effect of fish oils containing different amounts of EPA, DHA, and antioxidants on plasma and brain fatty acids and brain nitric oxide synthase activity in rats

Fish Oil — a Potential Therapy for Inflammatory Atherosclerosis

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