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Changes in body fatty acid composition of rats undergoing different modes of food restriction.

Chu Ching Yan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 170-189). / Abstracts in English and Chinese. / Chapter 1 --- General Introduction --- p.1 / Chapter 1.1 --- Classes of Fatty Acids --- p.3 / Chapter 1.2 --- Polyunsaturated Fatty Acids (n-6 & n-3) --- p.4 / Chapter 1.2.1 --- "High Fish Oil Content in Diet, High n-3 PUFAs Intake, Fight against Cardiovascular Risk" --- p.4 / Chapter 1.2.2 --- n-3 Fatty Acids Improve Hypertension --- p.7 / Chapter 1.2.3 --- n-3 Fatty Acids Protect from Atherosclerosis --- p.8 / Chapter 1.2.4 --- PUFAs are Beneficial in Inflammation --- p.11 / Chapter 1.2.5 --- n-3 PUFAs Help to Control Tumour Growth --- p.13 / Chapter 1.3 --- Obesity and Eating Disorder --- p.14 / Chapter 1.3.1 --- "Obesity, a Companion of the Modern World" --- p.14 / Chapter 1.3.2 --- Health Risks Related to Obesity --- p.16 / Chapter 1.3.3 --- Management of Obesity --- p.19 / Chapter 1.3.4 --- Care Must be Taken to Prevent the Development of Eating Disorder or Other Psychological Disturbances during Weight Loss Programme --- p.21 / Chapter 2 --- Weight Cycling with ChowDiet --- p.24 / Chapter 2.1 --- Introduction --- p.24 / Chapter 2.1.1 --- Definition of Weight Cycling --- p.25 / Chapter 2.1.2 --- Incentives Leading to Weight Cycling --- p.26 / Chapter 2.1.3 --- Problems Aroused by Weight Cycling --- p.26 / Chapter 2.1.3.1 --- "Food Preference, Efficiency and Expenditure" --- p.27 / Chapter 2.1.3.2 --- Increased Overall and Central Adiposity --- p.28 / Chapter 2.1.3.3 --- Increased Morbidity and Mortality of Cardiovascular Disease --- p.29 / Chapter 2.1.3.4 --- Psychological Impact and Social Consequences --- p.30 / Chapter 2.2 --- Objective --- p.30 / Chapter 2.3 --- Materials and Methods --- p.31 / Chapter 2.3.1 --- Animal Handling --- p.31 / Chapter 2.3.2 --- Lipid Analysis --- p.35 / Chapter 2.3.2.1 --- Adipose Tissues --- p.35 / Chapter 2.3.2.2 --- Carcass --- p.36 / Chapter 2.3.3 --- Proximate Analysis --- p.37 / Chapter 2.3.3.1 --- Crude Fat --- p.37 / Chapter 2.3.3.2 --- Crude Protein --- p.38 / Chapter 2.3.3.3 --- Moisture --- p.40 / Chapter 2.3.3.4 --- Ash --- p.40 / Chapter 2.3.4 --- Serum Analysis --- p.41 / Chapter 2.3.4.1 --- Serum Triglycerides --- p.41 / Chapter 2.3.4.2 --- Serum Cholesterol --- p.42 / Chapter 2.4 --- Results --- p.44 / Chapter 2.4.1 --- Body Weight --- p.44 / Chapter 2.4.2 --- Food Intake --- p.44 / Chapter 2.4.3 --- Organ Weight --- p.47 / Chapter 2.4.3.1 --- Liver --- p.47 / Chapter 2.4.3.2 --- Adipose Tissues --- p.47 / Chapter 2.4.4 --- Lipid Analysis --- p.52 / Chapter 2.4.4.1 --- Adipose Tissues --- p.52 / Chapter 2.4.4.2 --- Carcass --- p.52 / Chapter 2.4.5 --- Proximate Analysis --- p.60 / Chapter 2.4.5.1 --- Crude Fat --- p.60 / Chapter 2.4.5.2 --- Moisture --- p.60 / Chapter 2.4.5.3 --- Crude Protein and Ash --- p.62 / Chapter 2.4.6 --- Serum Analysis --- p.64 / Chapter 2.4.6.1 --- Serum Triglycerides --- p.64 / Chapter 2.4.6.2 --- Serum Cholesterol --- p.64 / Chapter 2.5 --- Discussion --- p.66 / Chapter 3 --- Degrees of Food Restriction on Bod y Fa tty Acid Composition --- p.71 / Chapter 3.1 --- Introduction --- p.71 / Chapter 3.1.1 --- Skipping Breakfast --- p.71 / Chapter 3.1.2 --- "Nibbling, Grazing vs Gorging" --- p.72 / Chapter 3.1.3 --- Reducing Food Intake in Meals --- p.74 / Chapter 3.1.3.1 --- Anti-Aging Action --- p.74 / Chapter 3.1.3.2 --- Effects on Other Health Issues --- p.75 / Chapter 3.1.3.3 --- Energy Expenditure --- p.77 / Chapter 3.2 --- Objective --- p.78 / Chapter 3.3 --- Materials and Methods --- p.79 / Chapter 3.3.1 --- Animal Handling --- p.79 / Chapter 3.4 --- Results --- p.81 / Chapter 3.4.1 --- Body Weight --- p.81 / Chapter 3.4.2 --- Food Intake --- p.81 / Chapter 3.4.3 --- Organ Weight --- p.83 / Chapter 3.4.3.1 --- Liver --- p.83 / Chapter 3.4.3.2 --- Adipose Tissues --- p.83 / Chapter 3.4.4 --- Lipid Analysis --- p.88 / Chapter 3.4.4.1 --- Adipose Tissues --- p.88 / Chapter 3.4.4.2 --- Carcass --- p.88 / Chapter 3.4.5 --- Proximate Analysis --- p.102 / Chapter 3.4.5.1 --- Crude Fat --- p.102 / Chapter 3.4.5.2 --- Moisture --- p.102 / Chapter 3.4.5.3 --- Crude Protein and Ash --- p.103 / Chapter 3.4.6 --- Serum Analysis --- p.106 / Chapter 3.4.6.1 --- Serum Triglycerides --- p.106 / Chapter 3.4.6.2 --- Serum Cholesterol --- p.106 / Chapter 3.5 --- Discussion --- p.108 / Chapter 4 --- Food Restriction with Diets Containing Various Amount of FAT --- p.112 / Chapter 4.1 --- Introduction --- p.112 / Chapter 4.1.1 --- Adverse Effects of High-Fat Diets --- p.113 / Chapter 4.1.2 --- Adverse Effects of Low-Fat Diets --- p.114 / Chapter 4.2 --- Objective --- p.116 / Chapter 4.3 --- Materials and Methods --- p.117 / Chapter 4.3.1 --- Animal Handling --- p.117 / Chapter 4.4 --- Results --- p.120 / Chapter 4.4.1 --- Body Weight --- p.120 / Chapter 4.4.2 --- Food Intake --- p.120 / Chapter 4.4.3 --- Organ Weight --- p.122 / Chapter 4.4.3.1 --- Liver --- p.122 / Chapter 4.4.3.2 --- Adipose Tissues --- p.122 / Chapter 4.4.4 --- Lipid Analysis --- p.127 / Chapter 4.4.4.1 --- Adipose Tissues --- p.127 / Chapter 4.4.4.2 --- Carcass --- p.127 / Chapter 4.4.5 --- Proximate Analysis --- p.147 / Chapter 4.4.5.1 --- Crude Fat --- p.147 / Chapter 4.4.5.2 --- Moisture --- p.147 / Chapter 4.4.5.3 --- Crude Protein and Ash --- p.148 / Chapter 4.4.6 --- Serum Analysis --- p.151 / Chapter 4.4.6.1 --- Serum Triglycerides --- p.151 / Chapter 4.4.6.2 --- Serum Cholesterol --- p.151 / Chapter 4.5 --- Discussion --- p.153 / Chapter 5 --- Future Prospects --- p.159 / Chapter 5.1 --- Leptin --- p.159 / Chapter 5.2 --- Enzymes --- p.162 / Chapter 6 --- Conclusion --- p.166 / Chapter 7 --- References --- p.170

Identiferoai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_323375
Date January 2001
ContributorsChu, Ching Yan., Chinese University of Hong Kong Graduate School. Division of Biochemistry.
Source SetsThe Chinese University of Hong Kong
LanguageEnglish, Chinese
Detected LanguageEnglish
TypeText, bibliography
Formatprint, xi, 189 leaves : ill. ; 30 cm.
RightsUse of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/)

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