橄榄油脂肪乳剂的研究进展
网络出版日期: 2012-01-29
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
Online 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
王 莹, 蔡 威 . 橄榄油脂肪乳剂的研究进展[J]. 上海交通大学学报(医学版), 2012 , 32(1) : 107 . DOI: 10.3969/j.issn.1674-8115.2012.01.022
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.
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