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Abstract #1814

Effect of Omega-3 Fatty Acid Content on Allylic Proton T2 at 9.4 T

Adam Carscadden1, Nathaniel Bly1, Anthony G. Tessier1,2, Catherine J. Field3, and Atiyah Yahya1,2
1Department of Oncology, University of Alberta, Edmonton, AB, Canada, 2Department of Medical Physics, Cross Cancer Institute, Edmonton, AB, Canada, 3Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada

Synopsis

Keywords: Quantitative Imaging, Spectroscopy, fat quantificationIn this work at 9.4 T, it is demonstrated that the apparent T2 (includes losses due to J-coupling) relaxation times of the allylic fat protons (≈ 2.1 ppm) is correlated with higher ω-3 content. J-coupling evolution appears to refocus with a PRESS TE of 270 ms rendering it a suitable TE for obtaining T2­ estimates. Experiments were performed on oils of varying ω-3 content and preliminary in-vivo experiments were performed on two mice, each fed a different fat diet.

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Keywords