Effect of rice bran and palm oil on the lipid and fatty acid composition of brain tissue.

Ramachandran, H. D. and Narasimhamurthy, K. and Raina, P. L. (2000) Effect of rice bran and palm oil on the lipid and fatty acid composition of brain tissue. Journal of Food Science and Technology, 37 (1). 25-29, 37 ref..

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Abstract

Lipid status and fatty acid composition in different regions of the brain (cerebrum and cerebellum) were studied in rats fed diets incorporated with rice bran, palm oil and peanut oil at 5 and 20% levels for a period of 12 wk. Rats fed on diets containing palm oil had low cholesterol levels in the cerebrum region both at 5 and 20% levels and in the cerebellar region at 20% level compared with those fed on diets with peanut oil. However, there were no changes in the phospholipid levels in any of the rats studied. Fatty acid composition in the different regions of the brain suggested that the amount and the type of fatty acids present in the diet not only affected accretion of saturated and monounsaturated fatty acids but also long chain polyunsaturated fatty acids. These changes have been attributed to dietary fat, regions in the brain and, in particular, age of the animal.

Item Type:	Article
Uncontrolled Keywords:	BRAN-; FATTY-ACIDS; GROUNDNUT-OILS; HUMAN-PHYSIOLOGY; PALM-OILS; RICE-; ANIMAL-MODELS; PHYSIOLOGICAL-EFFECTS; RICE-BRAN
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 17 Fatty Acid Chemistry 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Jun 2011 04:42
Last Modified:	30 Dec 2016 08:52
URI:	http://ir.cftri.res.in/id/eprint/7696

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