The main aim of this study was to compare the effects of two wheat aleurone (WA) fractions on circulating n-3 fatty acids in rats. We demonstrated that only the fraction able to induce the highest urinary excretion of polyphenol metabolites (>1µmol) resulted in a significant increase in plasma level of Eicosapentanoic acid (+22%, p < 0.05). While other constituents of whole wheat can be involved in this response, our data suggest that cereals containing high levels of phenolic compounds can increase blood n-3 without affecting n-6 fatty acids. Further studies are required to confirm this hypothesis and explore the underlying biological mechanisms.

Wheat aleurone fractions and plasma n-3 fatty acids in rats / Ounnas, Fayçal; Salen, Patricia; Demeilliers, Christine; Calani, Luca; Scazzina, Francesca; Hazane Puch, Florence; Laporte, Francois; Melegari, Camilla; DEL RIO, Daniele; de Lorgeril, Michel. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. - ISSN 0963-7486. - 66:4(2015), pp. 391-394. [10.3109/09637486.2015.1024206]

Wheat aleurone fractions and plasma n-3 fatty acids in rats

CALANI, Luca;SCAZZINA, Francesca;DEL RIO, Daniele;
2015

Abstract

The main aim of this study was to compare the effects of two wheat aleurone (WA) fractions on circulating n-3 fatty acids in rats. We demonstrated that only the fraction able to induce the highest urinary excretion of polyphenol metabolites (>1µmol) resulted in a significant increase in plasma level of Eicosapentanoic acid (+22%, p < 0.05). While other constituents of whole wheat can be involved in this response, our data suggest that cereals containing high levels of phenolic compounds can increase blood n-3 without affecting n-6 fatty acids. Further studies are required to confirm this hypothesis and explore the underlying biological mechanisms.
Wheat aleurone fractions and plasma n-3 fatty acids in rats / Ounnas, Fayçal; Salen, Patricia; Demeilliers, Christine; Calani, Luca; Scazzina, Francesca; Hazane Puch, Florence; Laporte, Francois; Melegari, Camilla; DEL RIO, Daniele; de Lorgeril, Michel. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. - ISSN 0963-7486. - 66:4(2015), pp. 391-394. [10.3109/09637486.2015.1024206]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2787072
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