2019
DOI: 10.1080/1028415x.2019.1584692
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Rich fatty acids diet of fish and olive oils modifies membrane properties in striatal rat synaptosomes

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Cited by 5 publications
(3 citation statements)
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“…From these sections, the brain areas of interest (SN, striatum, hippocampus, and OB) were dissected and stored at −80 °C until processing. As previously described, the brain tissue was homogenized in 3 mL of 0.9% saline solution to quantify ROS, LP, and nitrites [ 39 , 72 , 73 , 74 ]. In addition, the mitochondrial CI activity was measured in total homogenates of each tissue as previously described [ 75 ].…”
Section: Methodsmentioning
confidence: 99%
“…From these sections, the brain areas of interest (SN, striatum, hippocampus, and OB) were dissected and stored at −80 °C until processing. As previously described, the brain tissue was homogenized in 3 mL of 0.9% saline solution to quantify ROS, LP, and nitrites [ 39 , 72 , 73 , 74 ]. In addition, the mitochondrial CI activity was measured in total homogenates of each tissue as previously described [ 75 ].…”
Section: Methodsmentioning
confidence: 99%
“…All solvents and chemicals were analytical grades from J. T Baker (Avantor Performance Materials, Central Valley, PA, USA). The data were adjusted to molar concentration and normalized with total protein for tissue samples [ 27 ].…”
Section: Methodsmentioning
confidence: 99%
“…In calculating this new index, the intake of most fatty acids and their melting points, which indicate the fluidity of fatty acids and their quality, are considered [ 9 ]. Melting points and quantity of dietary fats affect the lipid composition of membrane phospholipids and, consequently, membrane fluidity [ 10 , 11 ]. Melting points increase with increasing chain length and level of saturation of fatty acid, leading to decreased cell membrane fluidity [ 12 ].…”
Section: Introductionmentioning
confidence: 99%