Effects of antioxidants and fatty acids on low-density-lipoprotein oxidation

Cindy J. Fuller, Ishwarlal Jialal

Research output: Contribution to journalArticlepeer-review

40 Scopus citations

Abstract

Evidence continues to accumulate that implicates the oxidative modification of low-density lipoprotein (LDL) in the pathogenesis of atherosclerosis. Numerous studies have indicated the existence of oxidized LDL in vivo. Supplementation of animals and humans with antioxidants such as α-tocopherol have shown promise in reducing the extent of LDL oxidation. However, another possible means of preventing LDL oxidative modification may be by reducing the amount of oxidizable polyunsaturated fatty acids in the LDL particle. Monounsaturated fatty acids have been shown to decrease the susceptibility of LDL oxidation in human studies. It remains to be seen whether saturated fatty acids can do the same. Stearic acid, found in cocoa butter, would be an ideal saturated fatty acid to test because it has a neutral effect on the plasma lipid profile.

Original languageEnglish (US)
JournalAmerican Journal of Clinical Nutrition
Volume60
Issue number6
StatePublished - Dec 1994
Externally publishedYes

Keywords

  • Antioxidants
  • Atherosclerosis
  • Fatty acids
  • Oxidized LDL

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

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