Oxidation resistance, oxidation rate, and extent of oxidation of human low-density lipoprotein depend on the ratio of oleic acid content to linoleic acid content: studies in vitamin E deficient subjects.

[Guest guest]

Hi All,

Saturated fat with a zero susceptibility to oxidation would have reduced the

risk factor for LDL oxidation even more.

Again you can refer to my calculations on the susceptibility to oxidation of

various food oils and fats.

crsociety/files/VCO/OilAnalysis291201.gif

VCNO @ 32 has less than 10 % the risk of Olive oil @ 363, less again than Canola

@ 545 or Soy oil @ 608.

So here again we see strong data showing it is mono and poly rich oils,

transported around your blood in LDL cholesterol

which are causative agents in heart / blood vessel disease and NOT just LDL

cholesterol.

http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve & db=PubMed & list_uids=8\

406127 & dopt=Abstract

Free Radic Biol Med 1993 Sep;15(3):273-80 Related Articles, Books

Oxidation resistance, oxidation rate, and extent of oxidation of human

low-density lipoprotein depend on the ratio of

oleic acid content to linoleic acid content: studies in vitamin E deficient

subjects.

Kleinveld HA, Naber AH, Stalenhoef AF, Demacker PN.

Department of General Internal Medicine, University Hospital, Nijmegen, The

Netherlands.

The purpose of this study was to understand better the factors providing

oxidation resistance to human low-density

lipoprotein (LDL). Therefore, the susceptibility to copper-induced in vitro

oxidation of LDL from vitamin E deficient

patients and normal healthy subjects was studied. Surprisingly, the LDL of

vitamin E deficient patients appeared less

susceptible to oxidation than control LDL. Both oxidation rate and extent of

oxidation, measured as diene production,

were reduced when compared to control LDL. The lag time, a measure of resistance

to oxidation, was not different from

the lag time of LDL from healthy subjects. No relation was found between vitamin

E content and resistance against

oxidation. LDL from vitamin E deficient patients contained lower amounts of

vitamin E, less cholesteryl esters, and

increased amounts of triglycerides. Furthermore, its oleic acid content was

increased and its linoleic acid content

decreased. Linear regression analyses revealed that the ratio of oleic acid

content to linoleic acid content was

strongly correlated with the lag time, and inversely correlated with oxidation

rate and extent of oxidation. Thus, LDL

rich in oleic acid and poor in linoleic acid was less easily oxidized.

It is concluded that the susceptibility of LDL to oxidation is determined not

only by its antioxidant content, but also

by other compositional factors, and more specifically by the ratio of oleic acid

content to linoleic acid content.

PMID: 8406127 [PubMed - indexed for MEDLINE]

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Good Health & Long Life,

Greg , gowatson@...

USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/

PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi

DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe

Patch file for above http://www.walford.com/download/dwidp67u.exe

KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe