Topic
Fish oil
About: Fish oil is a research topic. Over the lifetime, 9887 publications have been published within this topic receiving 367953 citations. The topic is also known as: fish oils & Fish oil.
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TL;DR: Eating fatty fish and fish oil produced comparable lipid and lipoprotein changes, but only the fish improved hemostatic factors.
97 citations
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TL;DR: The results show that the dietary FA composition markedly influences the endogenous FA composition and lipid content of the hepatocytes, and indicate that EPA and DHA possess different hypolipidemic properties.
97 citations
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TL;DR: The hypothesis that dietary lipids can change both the chemical composition and lateral organization (lipid domain structure) of rat hepatocyte plasma membranes is supported.
Abstract: Weanling male Wistar rats were fed for five weeks on standard rat chow (23 g fat/kg diet) or one of four synthetic diets with butterfat, coconut oil, corn oil, or fish oil as the main lipid source (100 g fat/kg diet). In all diets, 10% of the fat was provided as corn oil to prevent essential fatty acid deficiency. Significant differences were observed in the saturated, monounsaturated, and polyunsaturated fatty acid composition, and in the ratio of cholesterol to phospholipid, in the hepatocyte membranes. The fluidity of hepatocyte plasma membranes was assessed using the fluorescence recovery after photobleaching technique and steady-state fluorescence anisotropy of diphenylhexatriene. No significant differences were found in the fluidity of plasma membranes between animals on the different fat diets, despite diet-induced changes in their fatty acid composition. However, the proportion of lipid free to diffuse in the plasma membrane varied with diet, being significantly greater (P<0.05) in animals fed chow (63.7%), coconut oil (61.5%), and butterfat (57.6%) diets than in those fed the corn oil (47.3%) diet. Animals fed fish oil showed an intermediate (50.0%) proportion of lipid free to diffuse. The data support the hypothesis that dietary lipids can change both the chemical composition and lateral organization (lipid domain structure) of rat hepatocyte plasma membranes.
97 citations
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TL;DR: In this article, the properties of low-fat (<18%) frankfurters containing high-oleic acid sunflower oil (HOSO) and fish oil were studied.
Abstract: Properties of low-fat (<18%) frankfurters containing high-oleic acid sunflower oil (HOSO) and fish oil were studied. Replacement of animal fats by the oils had little effect on emulsion stability. Frankfurters with 5% fish oil had very low sensory scores due to undesirable fish flavor. Incorporation of maximum amounts of HOSO into low-fat beef/pork and all-beef frankfurters increased oleic acid by 34% and 62%, respectively, and the monounsaturated/saturated fatty acid ratio by 178% and 468%, respectively, compared to a regular (30% fat) product containing only animal fats. Sensory evaluation and instrumental texture profile analysis showed that the reduction in total fat caused texture problems, especially increased firmness and springiness and decreased juiciness.
97 citations
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TL;DR: It is suggested that fish oil supplements may have an adverse effect on lipid/lipoprotein values in hypercholesterolemic patients.
97 citations