Effects of storage time and added antioxidant on fatty acid composition of red blood cells at -20 degrees C.

@article{Magnusardottir2006EffectsOS,
  title={Effects of storage time and added antioxidant on fatty acid composition of red blood cells at -20 degrees C.},
  author={Anna R. Magnusardottir and Gudrun Valgerdur Skuladottir},
  journal={Lipids},
  year={2006},
  volume={41 4},
  pages={401-4}
}
The stability of PUFA in venous red blood cells (RBC) of women aged 25 to 55 years (n = 12) was investigated during storage at -20 degrees C. The RBC sample from each participant was divided into seven portions: one baseline with the antioxidant BHT, another without BHT, samples without BHT stored for 2, 4, 9, or 17 wk, and samples with BHT stored for 17 wk. No difference was found in proportions of PUFA at baseline and after storage for 2 and 4 wk without BHT, and 17 wk with BHT. After 9 wk… CONTINUE READING