Effect of oil rich in monounsaturated fatty acid and polyunsaturated fatty acids on lipid profile and glucose level in male Wistar rats
Abstract
Dietary fats and oils are responsible for concentrated source of energy for human metabolic processes. This study was carried out to determine the effects soybean (SOBO), olive (OLVO) and hazelnut (HAZO) on lipid profile and glucose level in male Wistar rats. Fifteen male Wistar rats weighting between 150-170 grams were divided randomly into three groups of five rats each. Groups 1 (Control group, SOBO) was assigned to receive 30 grams of the control diet with soybean oil per day. Group 2 was allocated to take 30 grams of the diet with olive oil per day and group 3 was allocated to receive 30 grams of the diet with hazelnut oil per day. Initial weight of rats was highest in soybean group followed by olive and hazelnut oil (SOBO > OLVO > HAZO). Similar trend was observed in final weight, weight gain and growth rate of rats (SOBO > OLVO > HAZO). Statistically insignificant difference was observed between control (SOBO group) and experiments groups (OLVO and HAZO) for all growth parameters. Least value of TC was observed in olive group but the difference was insignificant between the groups. Similarly the difference for TG, LDL-C, VLDL-C and glucose was also statistically insignificant the groups. Only for HDL-C the difference between the groups found was statistically significant. To summarize, in this study; different MUFA and PUFA rich oil did not significantly altered lipid profile of male Wistar rats. It also didn’t exhibit any major effect on weight. Only for HDL-C the difference between the groups found was statistically significant.
Downloads
References
Age-Related Eye Disease Study Research Group, 2001, A randomized, placebo-controlled, clinical trial of high-dose supplementation with vitamins C and E, ß-carotene, and zinc for age-related macular degeneration and vision loss. AREDS report no. 8. Archives of Ophthalmology, Vol. 119, p. 1417–1436.
Aparicio R, 2000, Characterization: mathematical procedures for chemical analysis. In: Harwood J, Aparicio R (eds) Handbook of olive oil: analysis and properties. Aspen, Gaithersburg, Maryland Md. pp 285–354.
Bohm F, Edge R, McGarvey DJ, Truscott TG, 1998, ß-Carotene with vitamins E and C offers synergistic cell protection against NOx. FEBS Letter, Vol. 436, No.3, p. 387–389.
Cardiovacular Diseases (CVDs). Fact Sheet nº 317; 2011. Available from: http://www. who.int/mediacentre/factsheets/fs317/en/ index.html.
De Caterina R, 2011, N−3 Fatty acids and cardiovascular disease. New England Journal of Medicine, Vol. 364, No.25, p.2439–50.
Duavy SMP, Salazar GJT, Leite G deO Ecker A, Barbosa NV, 2017, Effect of dietary supplementation with olive and sunflower oils on lipid profile and liver histology in rats fed high cholesterol diet. Asian Pacific Journal of Clinical Nutrition, Vol. 10, No.6, p. 539-543.
Dubois V, Breton S, Linder M, Fanni J, Parmentier M, 2007, Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. European Journal of Lipid Science and Technology, Vol. 109, No.7, p. 710-32.
Esfarjani F, Mohammadi F, Khalafi M, Roustaee R, 2015, Olive Oil in the Diet of Obese Children. Clinical Nutrition, Vol. 34, No. Suppl 1, p. s211.
Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults, 2001, Executive Summary of the Third Report of the National Cholesterol Education Program (NCEP) Expert Panel on Detection, Evaluation, and Treatment of High Blood Cholesterol in Adults (Adult Treatment Panel III). JAMA, Vol. 285, No, 19, p.2486–2497.
Heyden S, 1994. Polyunsaturated and monounsaturated fatty acids in the diet to prevent coronary heart disease via cholesterol reduction. Annals of Nutrition and Metabolism, Vol.38, No.3, p.117–122.
Javidipour I, Erinç H, Baştürk A, Tekin A, 2017, Oxidative changes in hazelnut, olive, soybean, and sunflower oils during microwave heating. International Journal of Food Properties, Vol. 20, No. 7, 1582-1592.
Lawrence GD, 2013, Dietary fats and health: dietary recommendations in the context of scientific evidence. Advance Nutrition, Vol. 4, No. 3, p.294-302.
Lecerf JM, Borgies B, 2002, Effects of soybean oil on plasma lipoproteins and cardiovascular risk in men and women. Oléagineux, Corps Gras, Lipides, Vol. 9, No. 2, p.96-99.
Mukuddem-Petersen J, Stonehouse Oosthuizen W, Jerling JC, Hanekom SM, White Z, 2007, Effects of a high walnut and high cashew nut diet on selected markers of the metabolic syndrome: A controlled feeding trial. British Journal of Nutrition, Vol. 97, No.6, p.1144–53.
Ooi EMM, Watts GF, Ng TWK, Barrett PHR, 2015, Effect of dietary fatty acids on human lipoprotein metabolism: a comprehensive update. Nutrients, Vol. 7, No. 6, p. 4416-4425.
Perna S, Giacosa A, Bonitta G, Bologna C, Isu A, Guido D, Rondanelli M, 2016, Effects of hazelnut consumption on blood lipids and body weight: a systematic review and bayesian meta-analysis. Nutrients, Vol. 8, No.12, p. E747.
Rezq AA, Labib FA, Attia AEM, 2010, Effect of some dietary oils and fats on serum lipid profile, calcium absorption and bone mineralization in mice. Pakistan Journal of Nutrition, Vol. 9, No. 7, p. 643-650.
Sabate J, Oda K, Ros E, 2010, Nut consumption and blood lipid levels: A pooled analysis of 25 intervention trials. Archives of internal medicine, Vol. 170, No. 9, p. 821–827.
Sanchez-Muniz FJ, Bastida, 2006, Effect of frying and thermal oxidation on olive oil and food quality. In: olive oil and human health. International Publishing, Oxford shire, pp: 74-108.
Schroeder MT, Becker EM, Skibsted LH, 2006, Molecular mechanism of antioxidant synergism of tocotrienols and carotenoids in palm oil. Journal of Agriculture and Food Chemistry, Vol. 54, No.9, p. 3445–3453
Simopoulos AP, 2008, The importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases. Experimental Biology and Medicine Vol. 233, No.6, p. 674–88.
Stahl W, Sies H, 2005, Bioactivity and protective effects of natural carotenoids. Biochimica et Biophysica Acta, Vol. 1740, No.2, p. 101–107.
Vingering N, Marine Oseredczuk, Laure du Chaffaut, Jayne Ireland and Martial Ledoux, 2010, Fatty acid composition of commercial vegetable oils from the French market analyzed using a long highly polar column. OCL, Vol. 17, No. 3, p. 185-192.
Copyright (c) 2020 IJRDO - Journal of Biological Science (ISSN: 2455-7676)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Author(s) and co-author(s) jointly and severally represent and warrant that the Article is original with the author(s) and does not infringe any copyright or violate any other right of any third parties, and that the Article has not been published elsewhere. Author(s) agree to the terms that the IJRDO Journal will have the full right to remove the published article on any misconduct found in the published article.
