Abstract
The effects of dietary fats on brain fatty acid composition were studied in weanling rats. Three groups of rats were fed for six days a basal diet supplemented with a 10% (w/w) of fat as coconut, olive or sunflower oil. There were no differences in the saturated and monounsaturated fatty acid content among the different groups. The more abundant polyunsaturated fatty acids were arachidonic (20:4 n-6) and docosahexaenoic (22:6 n-3) acids. No effect of the diet on their amount in brain membranes has been found. We can conclude that the brain does not modify its fatty acid composition after a short-time administration of these lipids.
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