Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

+32-466-90-21-62

Abstract

The Effect of Dietary Oil Capsules on Reducing Serum Concentrations of Oxidized Low Density Lipoprotein- β2-Glycoprotein-I Complex

Nirmal Sen and Bomi Framroze

Circulating levels of oxidized low density lipoprotein β2-glycoprotein I complex (oxLDL-GP) have been previously correlated with adverse cardio-vascular events. This study measured the effect of consuming various dietary oil capsules on oxLDL-GP serum concentrations in healthy human subjects. The dietary oil capsules tested were: enzymatically liberated salmon oil, as a proxy for the entire lipid soluble fraction of whole salmon, high DHA algae oil and standard 18/12 fish oil. Our results showed that only the enzymatically liberated salmon oil had a significant lowering of circulating serum concentration ofoxLDL-GP, after 3 weeks of treatment. This result lends support to the developing theory, that eating whole functional foods for their nutritive and health benefiting effects may not be reproduced by highly-refined supplements derived from these foods.

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