Effect of Dietary Docosahexaenoic Acid Connecting Phospholipids on the Lipid Peroxidation of the Brain in Mice

The effect of dietary docosahexaenoic acid (DHA, C22:6n-3) with two lipid types oil lipid peroxidation of the brain was investigated in streptozotocin (STZ)-induced diabetic mice. Each group of female Balb/c mice was fed a diet containing DHA-connecting phospholipids (DHA-PL) or DHA-connecting triacylglycerols (DHA-TG) for 5 wk. Safflower oil was fed as the control. The lipid peroxide level of the brain was significantly lower in the mice fed the DHA-PL diet when compared to those fed the DHA-TG and safflower oil diets, while the a-tocopherol level was significantly higher in the mice fed the DHA-PL diet: than in those fed the DHA-TG and safflower oil diets. The DHA level of phosphatidylethanolamine in the brain was significantly higher in the mice fed the DHA-PL diet than in those fed the safflower oil diet. The dimethylacetal levels were significantly higher in the mice fed the DHA-PL diet than in those fed the safflower oil and DHA-TG diets. These results suggest that the dietary DHA-connecting phospholipids have an antioxidant activity oil the brain lipids in mice, and the effect: may be related to the brain plasmalogen.