INFLUENCE OF BUCKWHEAT EXTRACT ON VARIOUS DIETARY LIPID-INDUCED OXIDATIVE STATUS OF THE MICE BRAIN

This study was conducted to investigate the effects of various dietary lipids with buckwheat extract on the antioxidant activity of lipids in the mouse brain. Forty female mice were fed a diet containing 20% soybean oil, olive oil and fish oil with 1% buckwheat extract for 5 weeks. The main phenolics of buckwheat extract were rutin, quercitrin and quercetin. The fatty acid composition of the mouse brain lipids was largely influenced by dietary lipids, and polyunsaturated fatty acids (PUFAs) were increased by dietary fish oil. The antioxidant activities were increased by the dietary buckwheat extract and were higher in the fish oil dietary group than in the other dietary groups. The inhibitory effect of lipid oxidation in the mouse brain lipids was also the highest in the fish oil dietary group.