Interrelated effects of functional anti-oxidative compound and polyunsaturated fatty acids affecting lipid metabolism

2015 Fiscal Year Final Research Report

• Project/Area Number: 25450177
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Food science
• Research Institution: Jumonji University
• Principal Investigator: Ide Takashi 十文字学園女子大学, 人間生活学部, 教授 (20127971)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: α-リポ酸 / 多価不飽和脂肪酸 / 脂質代謝 / 酸化ストレス / 脂肪酸合成 / 脂肪酸酸化

Outline of Final Research Achievements

α-Lipoic acid is a strong anti-oxidative compound. In addition, it decreases serum and tissue lipid levels through the down-regulation of hepatic lipogenesis. Dietary fat rich in polyunsaturated fatty acids exert potent lipid-lowering effect but it generate oxidative stress in organisms. In the present studies, we investigated interrelated effects of dietary fats rich in polyunsaturated and α-lipoic acid affecting parameters of lipid metabolism and oxidative stress in rats.
Combination of fish oil rich in EPA and DHA, and α-lipoic acid strongly reduced serum lipid concentrations more than did the respective component. This was accompanied by the additive strong decrease in hepatic lipogenesis. However, combination of perilla oil rich in α-linolenic acid and α-lipoic acid was not effective to observe strong additive decreases in serum lipid levels. In both experiments, α-lipoic acid effectively attenuated polyunsaturated fatty acid-induced oxidative stress.

Free Research Field

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