茶油延缓动脉粥样硬化形成及其机理的探讨  

EFFECT OF TEA-SEED OIL ON THE ATHEROMATIC FORMATION AND ITS MECHANISM

作　　者：陈梅芳[1] 顾景范[1] 孙明堂[1] 杨惠彬[1] 张枢泉[1] 刘玉军[1] 

机构地区：[1]天津卫生学环境医学研究所,广州第一军医大学军队卫生教研室

出　　处：《营养学报》1996年第1期13-19,共7页Acta Nutrimenta Sinica

摘　　要：本文报告了富含单不饱和脂肪酸（ＭＵＦＡ）的茶油对动脉粥样硬化（ＡＳ）形成及脂质代谢、血栓素Ｂ２（ＴＸＢ２）和脂质过氧化物（ＬＰＯ）的影响。结果提示，茶油具有明显的延缓ＡＳ形成的作用；其机理可能是茶油中富含的ＭＵＦＡ纳入组织后，通过降低血脂、肝脂，升高ＨＤＬ一Ｃ／ＴＣ比值，抑制ＴＸＢ２释放，增加机体抗氧化酶ＳＯＤ和ＧＳＨ一Ｐｘ的活性，降低血浆、肝脏ＬＰＯ生成等环节而发挥作用。因此，我国特产的茶油对防治冠心病（ＣＨＤ）有益，值得开发利用。ffect of tea一seed oil(TO,rich in MUFA)on aortic atherosclerosis(AS),lipid metabolism,thromboxane B2(TXB2)and lipid peroxides(LPO)were observed in both rabbits and rats.The results suggested that TO in-hibited AS as a consequence of lowering liver and blood lipid,decreasingTXB2 release,increasing antioxidative enzyme SOD and GSH-Px activitiesand inhibiting LPO products.TO,a special local product in south China,is favorable for prevention of coronary heart disease,and worthy to beexploited.

关 键 词：茶油 动脉粥样硬化 血栓素 脂质过氧化物 

分 类 号：R543.501[医药卫生—心血管疾病] R151.3[医药卫生—内科学]