【摘要】 选取8周龄、体重为20~26 g的健康昆明种小鼠40只,分为5组,分别灌胃生理盐水、猪油、过氧化值高和低的茶油、椰子油,探讨脂肪酸的饱和程度、链长及过氧化程度对小鼠在消化吸收过程中自由基生成的影响。结果表明,饱和脂肪酸比不饱和脂肪酸更能促进自由基的生成;与中链脂肪酸相比,长链脂肪酸促进小鼠血液生成更多的自由基;过氧化的油脂促进小鼠生成更多的自由基。更多还原

【Abstract】 Forty Kunming mice with 20-26 g and 8 week old were divided into 5 groups,and were respectively given normal saline,lard oil,tea oil,oxidated tea oil and coconut oil by gavage to evaluate the effects of different kinds of fatty acid such as their saturation degree,peroxidation degree and chain length on the production of free radical in blood of mice.The results showed that the production of free radical caused by saturated fatty acid was higher than that by unsaturated fatty acid.The oxidated fatty acid could produce more free radical.The production of free radical caused by long-chain fatty acid was higher than that by medium-chain fatty acid.更多还原