The anhydrous milk fat, ghee, lowers serum prostaglandins and secretion of leukotrienes by rat peritoneal macrophages.

Vijaya Kumar, M. and Sambaiah, K. and Lokesh, B. R. (1999) The anhydrous milk fat, ghee, lowers serum prostaglandins and secretion of leukotrienes by rat peritoneal macrophages. Prostaglandins, leukotrienes, and essential fatty acids, 61 (4). pp. 249-54. ISSN 0952-3278

PDF Prostaglandins, Leukotrienes and Essential Fatty Acids, Volume 61, Issue 4, October 1999, Pages 249-254.pdf - Published Version Restricted to Registered users only Download (172kB)

Abstract

Ghee, the anhydrous milk fat, is one of the most important sources of dietary fat in India. Male Wistar rats were fed diets containing 2.5, 5.0 and 10 wt% ghee for a period of 8 weeks. The diets were made isocaloric with groundnut oil. The results showed that serum thromboxane levels decreased by 27-35%, and 6-keto-prostaglandin F1alpha by 23-37% when ghee was incorporated at level of 10% in the diet. Prostaglandin E2 levels in serum and secretion of leukotrienes B4, C4 and D4 by peritoneal macrophages activated with calcium ionophore decreased when increased amounts of ghee from 2.5 to 10% were included in the diet. Arachidonic acid levels in macrophage phospholipids decreased when incremental amounts of ghee were fed to rats. These studies indicate that ghee in the diet not only lowers the prostaglandin levels in serum but also decreases the secretion of leukotrienes by macrophages.

Item Type:	Article
Uncontrolled Keywords:	anhydrous milk fat, ghee, dietary fat, Leukotrienes
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 22 Lipid Chemistry 600 Technology > 08 Food technology > 27 Dairy products
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Feb 2012 09:14
Last Modified:	14 Feb 2012 09:14
URI:	http://ir.cftri.res.in/id/eprint/2185

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