上海交通大学学报（医学版）

›› 2012, Vol. 32 ›› Issue (1): 107-.doi: 10.3969/j.issn.1674-8115.2012.01.022

• 综述 • 上一篇    下一篇

橄榄油脂肪乳剂的研究进展

王 莹, 蔡 威   

  1. 上海交通大学 医学院附属新华医院临床营养科 上海市儿科医学研究所, 上海 200092
  • 出版日期:2012-01-28 发布日期:2012-01-29
  • 作者简介:王 莹（1978—）, 女, 主治医师, 博士；电子信箱: wangying_ssmu@126.com。
  • 基金资助:

    上海市卫生局青年基金（2009Y112）；上海交通大学医学院新华医院院基金（05Ⅲ030）；世界健康基金会AFINS项目（SCMC-YP-HOPE-KY-0902）

Research progress of olive oil lipid emulsion

WANG Ying, CAI Wei   

  1. Department of Clinical Nutrition, Xinhua Hospital, Shanghai Jiaotong University School of Medicine, Shanghai Institute of Pediatric Research, Shanghai 200092, China
  • Online:2012-01-28 Published:2012-01-29
  • Supported by:

    Shanghai Municipal Health Bureau Foundation, 2009Y112；Foundation from Xinhua Hospital, Shanghai Jiaotong University School of Medicine, 05Ⅲ030；AFINS Project of Health Opportunity for People Everywhere, SCMC-YP-HOPE-KY-0902

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摘要：

脂肪乳剂在20世纪60年代已经在肠外营养中应用，并与葡萄糖共同提供能量。目前应用最为广泛的脂肪乳剂为大豆油，但有一种观点认为在肠外营养中仅使用大豆油脂肪乳剂可能不是最合理的。目前出现一种含橄榄油的新型脂肪乳剂，由80%的橄榄油和20%的大豆油混合而成，具有20%多不饱和脂肪酸和60%单不饱和脂肪酸，长期应用不会造成必需脂肪酸缺乏和降低脂质过氧化。该文对含橄榄油的新型脂肪乳剂在体外试验、动物实验和临床研究中的进展进行综述。

关键词: 橄榄油脂肪乳剂, 肠外营养, 基础研究, 临床研究

Abstract:

Lipid emulsion has been applying in parenteral nutrition ever since 1960s, and has been using in combination with glucose for energy supplement. The lipid emulsion most commonly used now is soybean oil, while there is an opinion that soybean oil lipid emulsion is not optimal to patients. Now a new lipid emulsion prepared from a mixture of 80% olive oil and 20% soybean oil containing a low proportion (20%) of polyunsaturated fatty acids and 60% of monounsaturated fatty acids is available, which may not lead to essential fatty acid deficiency and can alleviate the risk of lipid peroxidation after long-term application. This paper reviews the research progress of olive oil lipid emulsion in vitro studies, animal experiments and clinical investigations.

Key words: olive oil lipid emulsion, parenteral nutrition, basic research, clinical research