Long term feeding effects of thermally oxidized oils on the erythrocyte fatty acid composition, haematology and histology in rats.

Narasimhamurthy, K. and Vishwanatha, S. and Raina, P. L. (1998) Long term feeding effects of thermally oxidized oils on the erythrocyte fatty acid composition, haematology and histology in rats. Nutrition Research, 18 (7). 1245-1259; 39 ref..

PDF Nutrition Research, Volume 18, Issue 7, July 1998, Pages 1245-1259.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

The long term feeding effects of heated and fried oils on erythrocyte fatty acid composition, haematology and histology were examined in a 20 week, dietary study at 5 and 20% concentrations in rats. Three vegetable oils (groundnut oil, sesame oil and coconut oil) with differences in saturation and unsaturation were chosen for the study. Erythrocyte fatty acid analysis showed higher concentrations of saturated fatty acids and monoenoic fatty acids with a decrease in the linoleic, linolenic and arachidonic acid concentrations in the heated/fried oil group of rats compared with rats fed on diets containing fresh oils. However, the arachidonic acid concentration was well maintained in these rats in view of the normal activity of desaturase and elongase enzymes. No change in the organ weights were observed in the treatment groups. Changes observed in some of the haematological parameters in the heated/fried groups were ascribed to natural variation and were well within normal ranges. Histopathological examination of various tissues did not show any alterations except for minor changes in the liver tissue. It was suggested that the results of the present investigation did not present any major ill effects of heated/fried oil on the erythrocyte fatty acid profile, haematological and histological status of rats, since the oils used for the study were not heat abused.

Item Type:	Article
Uncontrolled Keywords:	plant-oils; feeding-; haematology-; histology-; groundnut-oil; coconut-oil; sesame-oil; seed-oils; fatty-acids; erythrocytes-; heat-treatment; frying-; blood-chemistry
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2012 09:51
Last Modified:	16 Feb 2012 09:51
URI:	http://ir.cftri.res.in/id/eprint/8612

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