Influence of savory essential oil on the fatty acids composition in the brain and liver with age increasing of akr line mice

   


1. Emanuel Institute of Biochemical Physics, Russian Academy of Siences
Type: Experimental/clinical study
DOI: 10.18097/pbmc20115706604      UDK: 577.19.591.21      PubMed Id: 22359916
Year: 2011 vol: 57  issue:6  pages: 604-614
Abstract: Age-related alterations of fatty acid composition in liver and brain of AKR mice was investigated. The effect of savory essential oil (Satureja hortensis L.), added with drinking water on fatty acid composition in these organs and the processes of lipid peroxidation in erythrocytes were estimated. It was found that during aging the percentage of saturated fatty acids and polyunsaturated fatty acids decreased while monounsaturated fatty acids increased. The development of leukemia was accompanied by the increase of saturated and polyunsaturated fatty acids percentage and a decrease of monounsaturated fatty acids amount. In the liver aging caused the increase in the percentage of saturated fatty acids, the decrease of monounsaturated fatty acids, while the amount of polyunsaturated fatty acids was not changed. Leukemia (after 8 month) was accompanied by the increase of percentage of monounsaturated fatty acids and the decrease in the amount of oleinic and docosohexaenic acids. The intake of savory essential oil was accompanied by intensification of polyunsaturated fatty acids synthesis in mice liver and reduction of lipid peroxidation products content.
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Reference: Misharina T.A., Burlakova E.B., Fatkullina L.D., Terenina M.B., Krikunova N.I., Vorobjeva A.K., Erohin V.N., Goloshchapov A.N., Influence of savory essential oil on the fatty acids composition in the brain and liver with age increasing of akr line mice, Biomeditsinskaya khimiya, 2011, vol: 57(6), 604-614.
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