期刊名称：Journal of Clinical Biochemistry and Nutrition
印刷版ISSN：0912-0009
电子版ISSN：1880-5086
出版年度：1988
卷号：4
期号：2
页码：111-118
DOI：10.3164/jcbn.4.111
出版社：The Society for Free Radical Research Japan
摘要：The effect of dietary cholesterol (0-1%) on the levels of serum cholesterol, vitamin E (tocopherol), and fatty acid composition was determined in female rats fed a 10% butter diet with 10mg% tocopherol. When the dietary cholesterol level was increased, serum cholesterol and tocopherol also increased ( r =0.72 and r =0.64, respectively), and a direct relationship was found between the concentrations of serum cholesterol and tocopherol ( r =0.97). An increase in dietary cholesterol decreased the ratio of serum tocopherol to cholesterol ( r =-0.80). Elevated dietary cholesterol caused an increase in serum total fatty acid ( r =0.64) due to increases in saturated fatty acid (SFA, r =0.63) and monounsaturated fatty acid (MUFA, r =0.67), but no significant changes were found in the level of polyunsaturated fatty acid (PUFA, r =0.22). The ratios of PUFA/SFA and PUFA/MUFA decreased with an increase in dietary cholesterol ( r =-0.82 and r =-0.81, respectively). A direct relationship was found between the ratios of tocopherol/cholesterol and PUFA/SFA in serum ( r =0.77). These results indicate that dietary cholesterol affects vitamin E status and fatty acid composition of serum and that it has a detrimental effect on the ratios of tocopherol/cholesterol and PUFA/SFA in serum.
