DEPOSITION AND UTILIZATION OF FATTY ACIDS

Cancer: restriction of chemical energy by fatty acids as the common pathway whereby various anti-tumour procedures selectively damage malignant cells in situ

Harmful effects may be inflicted upon cancer cells in vivo by a variety of means, for example, by the administration of bacterial endotoxins or alkylating agents, and by radiation treatment. These different procedures appear to act on tumours indirectly, and are also capable of inducing shock. The suggestion is made that the deleterious actions on cancer cells are mediated by the tissues of the host, and involve raising the levels of non-esterified fatty acids (NEFAs) in the plasma. Fatty acids may restrict the availability of chemical energy within cancer cells in at least two ways, either by modulating the activity of the mitochondrial adenine nucleotide translocase through the agency of their coenzyme A derivatives (LCFACoAs), or by uncoupling oxidative phosphorylation through the activation of phospholipase A2. The effectiveness of fatty acids in the former respect is theoretically and qualitatively examined on the basis of the affinity constants for LCFACoAs of the translocase and of certain enzymes concerned with beta-oxidation. The development of a new form of cancer chemotherapy by selectively harnessing and stimulating the lipotropic response of the host to a tumour is discussed in terms of the administration of fatty acids which possess specific properties while as the same time raising plasma NEFA concentrations and maintaining them at an elevated level.

INFLUENCE OF SELECTIVE AND NON-SELECTIVE HYDROGENATION OF RAPESEED OIL ON CARCASS FAT OF RATS

Two rapeseed oils with erucic acid contents of 23 and 42%, their hydrogenated products produced under selective and non-selective conditions, corn oil, and a lard – olive oil mixture were fed to separate groups of rats for 4 weeks. Fatty acid composition of dietary oils and carcass fats was determined. The rapeseed oils and their hydrogenated products were associated with lower food intakes and lower body weight gains than were corn oil and the lard – olive oil mixture. Small amounts of erucic acid were incorporated into the body fats. It is possible that the amount of palmitic acid in the rapeseed oils and their products is too small for a good balance of dietary fatty acids, and is partially responsible for the lower weight gains.

INFLUENCE OF SELECTIVE AND NON-SELECTIVE HYDROGENATION OF RAPESEED OIL ON CARCASS FAT OF RATS

Two rapeseed oils with erucic acid contents of 23 and 42%, their hydrogenated products produced under selective and non-selective conditions, corn oil, and a lard – olive oil mixture were fed to separate groups of rats for 4 weeks. Fatty acid composition of dietary oils and carcass fats was determined. The rapeseed oils and their hydrogenated products were associated with lower food intakes and lower body weight gains than were corn oil and the lard – olive oil mixture. Small amounts of erucic acid were incorporated into the body fats. It is possible that the amount of palmitic acid in the rapeseed oils and their products is too small for a good balance of dietary fatty acids, and is partially responsible for the lower weight gains.