Bu çalışmada erken gelişim döneminde, beyin lipidlerinin oluşum süreçlerini etkileyen diyetsel faktörleri belirlemek amacı ile 25 adet erkek rat yavrusu, esansiyel yağ asidi içerikleri farklı ve doymuş-doymamışlık oranları değişen yağlar ile (yemeklik margarin, tereyağı, zeytinyağı, palm yağı) 2 ay beslendi. Ratların beyin dokusunda kolesterol ve fosfolipid fraksiyonları ve yağ asit yüzdeleri çalışıldı. Beyin dokusu fosfotidilkolin düzeylerinin palm yağı ile beslenen grupta daha yüksek olduğu gözlendi (p

In this study, 25 young male rats were fed for two months with margarine, butter, olive-oil and palm-oil which are different in the rates of saturated and unsaturated fatty acids as well as in the essential fatty acid content. The objective of the study was to determine the dietary factors which affect the formation process of lipids in brain during the early development period. We measured the concentrations of cholesterol and phospholipids fractions, and their fatty acid profiles, in the brain of rats. The phosphatidylcholine was highest in the group fed by palm-oil (p<0.05). The levels of polyunsaturated fatty acids in brain were highest in the groups fed by butter and olive-oil, but lowest in the group fed by palm-oil. Ester cholesterol levels were lowest in the group fed by olive-oil, a sign of higher maturation in brain. In conclusion, we have observed substantial differences of lipid composition in rat brain due to feeding with different lipids for two months.