Dietary flaxseed oil suppresses hyperglycemia and hyperinsulinemia through increasing in α-linolenic acid content in the muscle

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  • Seike Midori
    Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University
  • Makino Yasuko
    Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University
  • Yamashita Yoko
    Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University
  • Ashida Hitoshi
    Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University

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<p>Types of fats and oils affect the onset of lifestyle diseases. In this study, we investigated the relationship between the postprandial hyperglycemia and fatty acids content in the skeletal muscle of C57BL/6 mice given 20% lard, palm oil, corn oil, safflower oil, and flaxseed oil for 16 weeks. Lard increased plasma glucose and insulin levels at the end of feeding period, whereas flaxseed oil did not. It was noteworthy that there is a positive correlation between palmitic acid content in the muscle and postprandial hyperglycemia, and a negative correlation between α-linolenic acid content and hyperglycemia. Alternatively, mice were given 30% lard for 16 weeks. When lard was partially substituted with flaxseed oil (10–50% substitution), flaxseed oil dose-dependently prevented lard-induced hyperglycemia and hyperinsulinemia. In conclusion, flaxseed oil prevents the adverse effects of lard through increasing in α-linolenic acid content in the muscle.</p>

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