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American Journal of Clinical Nutrition, Vol 60, 1010S-1013S, Copyright © 1994 by The American Society for Clinical Nutrition, Inc

REVIEW ARTICLES

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

CJ Fuller and I Jialal
Center for Human Nutrition, University of Texas Southwestern Medical Center, Dallas 75235-9052.

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 alpha-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.


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