Hypocholesterolemic effect of sardine oil and oil-sardine (Sardinella longiceps) fish.

Sen, D. P. and Bhandary, C. S. and Murthy, I. A. S. (1974) Hypocholesterolemic effect of sardine oil and oil-sardine (Sardinella longiceps) fish. Journal of Food Science and Technology, India, 11 (3). 113-117, 22 ref..

PDF JFST_11(3)_113-117.pdf Restricted to Registered users only Download (424kB)

Abstract

In cholesterol bile-salt stressed rats, sardine oil or oil-sardine fish reduced serum cholesterol. In the absence of dietary added cholesterol, these had no effect on serum cholesterol. Sardine oil, but not sardine fish, seemed to depress the growth of rats significantly. The weights of heart and liver of rats cholesterol were not significantly different. Sardine oil or oil-sardine did not have any significant effect on cholesterol content of heart or liver. Histopathologically, however, in rats fed cholesterol, but not sardine oil or sardine fish, fat cysts were present in liver.

Item Type:	Article
Uncontrolled Keywords:	CHOLESTEROL-; sardines, hypocholesterolemic effects of; sardine oils, hypocholesterolemic effects of; SARDINES-; hypocholesterolemic effects of sardines; hypocholesterolemic effects of sardine oils; OILS-(FISH)
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	CFTRI Resource Centres
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Mar 2010 11:08
Last Modified:	17 Mar 2010 11:08
URI:	http://ir.cftri.res.in/id/eprint/7137

Actions (login required)

View Item