Physiological Activity of $\omega3$ Polyunsaturated Fatty Acids in Dark Fleshed Fishes I. The Effects on Protein and Phospholipid Contents, and Cholesterol Levels in Rats

The effects of n 3 polyunsaturated fatty acid (PUFA) on protein and phospholipid con-tents, and cholesterol level were studied in rats fed with diets of different fat composition. Body weights of fish oil groups were decreased to compared with lard group (control), and also compared with corn oil group, respectively. Protein contents of PUFA and sardine oil groups in liver were increased to compared with control group, but were no significant difference in brain and serum. PUFA and sardine oil slightly repressed the phospholipid in microsome of liver. Moreover they effectively reduced the serum cholesterol levels compared with control group.