Effects of diet on oxylipins

饮食对氧脂质的影响

• 批准号: RGPIN-2015-03733
• 负责人: Aukema, Harold
• 金额: $ 2.91万
• 依托单位: University of Manitoba
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2015
• 资助国家: 加拿大
• 起止时间: 2015-01-01 至 2016-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=589342
• 关键词: Effects; diet; oxylipins

Oxylipins are biologically active products of polyunsaturated fatty acids that have numerous physiological roles in kidney function, blood pressure control, reproduction, pain, inflammation, blood clotting and many others. Classically, oxylipins derived from the fatty acid arachidonic acid (AA) have been called eicosanoids and were the main focus of oxylipin studies. However, recent application of mass spectrometer based technologies has taken the field from the study of individual (or a few) eicosanoids to the simultaneous analysis of large numbers of oxylipins from different polyunsaturated fatty acids.

氧脂素是多不饱和脂肪酸的生物活性产物，其在肾功能、血压控制、生殖、疼痛、炎症、凝血和许多其他方面具有许多生理作用。 经典地，衍生自脂肪酸花生四烯酸（AA）的氧脂素被称为类二十烷酸，并且是氧脂素研究的主要焦点。 然而，基于质谱仪的技术的最新应用已经将该领域从单个（或少数）类二十烷酸的研究带到了来自不同多不饱和脂肪酸的大量氧脂的同时分析。