Dietary Supplementation with Omega-3-PUFA-Rich Fish Oil Reduces Signs of Food Allergy in Ovalbumin-Sensitized Mice
Figure 1
Experimental protocol. BALB/c mice were separated in 4 groups: control/nonallergic, control/allergic, n-3 PUFA/nonallergic, and n-3 PUFA/allergic. According to the diet, mice received 5% n-3 PUFA (control group) or 25% n-3 PUFA (n-3 PUFA group) as source of lipids in their diet since the beginning of the experiment (after weaning) until the end (7th week). According to the immunological procedures, mice were sensitized and received a booster (allergic group) or not (nonallergic group) with ovalbumin. Seven days after the booster, all mice received OVA diet (the diet remained with the same profile of lipids but the source of the protein was changed from casein to ovalbumin). After 7 days, the mice were sacrificed and the serum and tissues collected for analyses.
