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Titolo:
MODULATION OF LEARNING, PAIN THRESHOLDS, AND THERMOREGULATION IN THE RAT BY PREPARATIONS OF FREE PURIFIED ALPHA-LINOLENIC AND LINOLEIC ACIDS - DETERMINATION OF THE OPTIMAL OMEGA-3-TO-OMEGA-6 RATIO
Autore:
YEHUDA S; CARASSO RL;
Indirizzi:
BAR ILAN UNIV,DEPT PSYCHOL,PSYCHOPHARMACOL LAB IL-52900 RAMAT GAN ISRAEL HILLEL YAFFE HOSP,NEUROL UNIT HADERA ISRAEL
Titolo Testata:
Proceedings of the National Academy of Sciences of the United Statesof America
fascicolo: 21, volume: 90, anno: 1993,
pagine: 10345 - 10349
SICI:
0027-8424(1993)90:21<10345:MOLPTA>2.0.ZU;2-N
Fonte:
ISI
Lingua:
ENG
Soggetto:
ESSENTIAL FATTY-ACIDS; DOCOSAHEXAENOIC ACID; DEVELOPING BRAIN; MOTOR-ACTIVITY; DIETARY-FAT; FISH OIL; MEMBRANE; DEFICIENCY; RETINA; N-3;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
56
Recensione:
Indirizzi per estratti:
Citazione:
S. Yehuda e R.L. Carasso, "MODULATION OF LEARNING, PAIN THRESHOLDS, AND THERMOREGULATION IN THE RAT BY PREPARATIONS OF FREE PURIFIED ALPHA-LINOLENIC AND LINOLEIC ACIDS - DETERMINATION OF THE OPTIMAL OMEGA-3-TO-OMEGA-6 RATIO", Proceedings of the National Academy of Sciences of the United Statesof America, 90(21), 1993, pp. 10345-10349

Abstract

Ingested polyunsaturated fatty acids are postulated to lead to changes in central nervous system activity, presumably by altering the lipidcomposition of neuronal membranes. In support of this hypothesis, we and other investigators have previously demonstrated cognitive effectsin rats fed oils that contain both alpha-linolenic acid (18:3omega3) and linoleic acid (18:2omega6), with the relative content of alpha-linolenic acid being seen as the critical variable. The present study in rats examined the effects of preparations containing different ratios of highly purified free alpha-linolenic acid to linoleic acid (about 25 mg/kg of body weight daily) on learning performance (Morris water tank), pain thresholds (heated plate), and thermoregulatory control of d-amphetamine-induced hypothermia during 4 weeks of treatment. Preparations with omega-to-omega6 ratios ranging from 1:3.5 to 1:5 (specifically a ratio of 1:4) produced significant favorable effects on all of these variables. Although the specific mode of action remains to be elucidated, these results suggest that such preparations of free fatty acids should be evaluated in the treatment of memory disorders and pain conditions.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 21/09/20 alle ore 14:33:49