Abstract
Gas chromatography was used to study changes in the fatty-acid (FA) profile of the liver and brain lipids in six groups of mice that received nanoliposomal complexes of different compositions added to drinks that replaced water in a long-term diet (3 months). The components of the six nanoliposomal types included clove essential oil (CEO), fish oil (FO), and sodium caseinate (Na-Cas), along with phosphatidylcholine (PC). It was found that compound nanoliposomal complexes that contain both essential polyunsaturated free fatty acids (PUFAs) and CEO natural antioxidant, along with Na-Cas food protein, can modify the liver and brain lipid profiles and increase the amount of decosahexaenoic acid (DHA) while considerably reducing the Σ omega-6/Σ omega-3 PUFA ratio. Such changes may increase resistance to inflammatory processes and reduce the risk of cancer and neuropsychiatric diseases. The obtained data may be used to develop new PUFA delivery systems based on PC liposomes.
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