Effects of Perilla Oil Intake on Bleeding Time, Thromboxane Formation and Platelet Fatty Acid in Rats

들깨유 섭취가 흰쥐의 출혈시간, 트롬복산 생성 및 혈소판의 지방산 조성에 미치는 영향

  • Han, Yong-Nam (Natural Products Research Institute, Seoul National University) ;
  • Yoon, Hae-Won (Department of Foods and Nutrition, Ewha Womans University) ;
  • Kim, Sook-Hee (Department of Foods and Nutrition, Ewha Womans University) ;
  • Han, Byung-Hoon (Natural Products Research Institute, Seoul National University)
  • 한용남 (서울대학교 생약연구소) ;
  • 윤혜원 (이화여자대학교 식품영양학과) ;
  • 김숙희 (이화여자대학교 식품영양학과) ;
  • 한병훈 (서울대학교 생약연구소)
  • Published : 1987.03.30

Abstract

Male rats were fed diets containing perilla oil, sardine oil or corn oil for 15 weeks in order to investigate their antithrombotic effects. Rats given perilla oil and sardine oil diets showed significantly longer bleeding time, and lower level of malondialdehyde generation during thrombin-induced aggregation of platelets than rats given corn oil. With regard to the composition of platelet fatty acid, the ratio of eicosapentaenoic acid(EPA) $(20:5{\omega}3)$ to arachidonic acid $(20:4{\omega}6)$ of perilla oil, sardine oil and corn oil treated rats were 0.54, 0.96 and 0.01, respectively, suggesting that linolenic acid $(18:3{\omega}3)$ of perilla oil was metabolized to EPA which is known to have antithrombotic activity.