The present study is part of a larger project aimed to study the platelet fatty acids composition in relation to different dietetic lipid and fatty acid sources in pigs compared to humans. Particularly it has been underlined the possibility to modify the platelet stearic and oleic acid to obtain a better saturation index (Stearic/Oleic ratio). This could bring to a consistent re - evaluation of pig meat to better control the cardiovascular risk. Recently we have demonstrated that the low level of oleic acid in platelets is a major marker in Ischemic Cardiovascular Disease.
Cocchi M., Mordenti A.L., Merendi F., Sardi L., Tonello L., Bochicchio D., et al. (2007). Composizione in acidi grassi delle piastrine di suini alimentati con differenti fonti lipidiche. s.l : s.n.
Composizione in acidi grassi delle piastrine di suini alimentati con differenti fonti lipidiche
COCCHI, MASSIMO;MORDENTI, ATTILIO;MERENDI, FLAVIA;SARDI, LUCA;BOCHICCHIO, DAVIDE;
2007
Abstract
The present study is part of a larger project aimed to study the platelet fatty acids composition in relation to different dietetic lipid and fatty acid sources in pigs compared to humans. Particularly it has been underlined the possibility to modify the platelet stearic and oleic acid to obtain a better saturation index (Stearic/Oleic ratio). This could bring to a consistent re - evaluation of pig meat to better control the cardiovascular risk. Recently we have demonstrated that the low level of oleic acid in platelets is a major marker in Ischemic Cardiovascular Disease.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
