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Moreover, the <jats:italic>Echium<\/jats:italic> oil attenuated the hepatic steatosis caused by the high fat diet. However, in contrast to the marine oils, <jats:italic>Echium<\/jats:italic> oil did not affect the levels of transcription factors involved in lipid metabolism, such as Peroxisome Proliferator Activated Receptor \u03b1 (PPAR \u03b1) and Liver X Receptor \u03b1 (LXR \u03b1), suggesting that it exerts its beneficial effects by a mechanism other than those observed to EPA and DHA. <jats:italic>Echium<\/jats:italic> oil also reduced N-6\/N-3 FA ratio in hepatic tissue, which can have been responsible for the attenuation of steatosis hepatic observed in ECH group. None of the supplemented oils reduced the inflammation biomarkers.<\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>Conclusion<\/jats:title>\n            <jats:p>Our results suggest that <jats:italic>Echium<\/jats:italic> oil represents an alternative as natural ingredient to be applied in functional foods to reduce cardiovascular disease risk factors.<\/jats:p>\n          <\/jats:sec>","DOI":"10.1186\/1476-511x-12-38","type":"journal-article","created":{"date-parts":[[2013,3,19]],"date-time":"2013-03-19T13:23:38Z","timestamp":1363699418000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":22,"title":["Effect of Echium oil compared with marine oils on lipid profile and inhibition of hepatic steatosis in LDLr knockout mice"],"prefix":"10.1186","volume":"12","author":[{"given":"Patr\u00edcia Borges","family":"Botelho","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karina da Rocha","family":"Mariano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marcelo Macedo","family":"Rogero","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Inar Alves","family":"de Castro","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2013,3,19]]},"reference":[{"key":"862_CR1","doi-asserted-by":"publisher","first-page":"950","DOI":"10.3945\/ajcn.110.006643","volume":"93","author":"TL Blasbalg","year":"2011","unstructured":"Blasbalg TL, Hibbeln JR, Ramsden CE, Majchrzak SF, Rawlings RR: Changes in consumption of omega-3 and omega-6 fatty acids in the United States during the 20th century. 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