Raju, N. V. and Narayana Rao, M. and Rajagopalan, R. (1965) Nutritive value of heated vegetable oils. Journal of Amerian Oil Chemists Society, 42. pp. 774-776.
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Abstract
Peanut, sesame and eoconut oils were heated
at 270C for 8 hr, in an open iron pan. These
fats were fed to albino rats at 15'/0 levf'l in
otherwise adequate diets. All rats fed heated
fats showed a growth deprf'ssion. IJivers of rats
receiving heated oil were congested and showed
extensive periportal fatty infiltration. Rats on
heated peanut oil showed i) reduced B-vitamin
storage in the liver, ii) inereased glucose
and cholesterol levels in the blood and iii) a
disruption in till' digl'xtion and absorption of
carbohydratex.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Peanut, sesame,coconut oils, Heating Oil, Nutritive Value |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value 600 Technology > 08 Food technology > 19 Lipids-oils/fats |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Jun 2013 05:15 |
| Last Modified: | 11 Jun 2013 05:15 |
| URI: | http://ir.cftri.res.in/id/eprint/2733 |
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