Studies on red palm oil: effect of partial supplementation of saturated fats upon lipids and lipoproteins.

Hariharan, K. and Purushothama, S. and Raina, P. L. (1996) Studies on red palm oil: effect of partial supplementation of saturated fats upon lipids and lipoproteins. Nutrition Research, 16 (8). pp. 1381-1392.

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Abstract

48 male Wistar rats were randomly divided into 6 groups and fed on 1 of the following diets: group I with 20% red palm oil (RPO), group II with 20% coconut oil (CNO), group III with 20% hydrogenated fat (HF), group IV with 10% RPO and 10% CNO, group V with 10% RPO and 10% HF and group VI 6.6% RPO and 6.6% CNO and 6.6% HF. There was no significant increase in plasma total cholesterol. LDL cholesterol concentration was increased in groups fed on CNO and HF and HDL cholesterol concentration was increased in the 20% RPO group. 20% CNO group had the lowest liver cholesterol content compared with 20% RPO group while the blended oil groups had increased liver cholesterol. Plasma triglycerides were high in the 20% RPO group but there were no significant differences in their concentration in the liver. Analysis of plasma and liver fatty acids indicated the type of fat consumed, indicated by increased concentrations of palmitic, oleic and linoleic acids in the RPO groups and increased concentrations of dodecanoic, myristic, oleic and palmitic acids in 20% CNO groups. The HF group had increased concentrations of lauric, oleic and linoleic acids. Saturated fatty acid (SAFA) concentration was highest in group II (20% CNO) and group VI, while polyenoic fatty acid (PUFA) concentration was lowest in CNO group followed by group IV. It was suggested that supplementation of palm oil (RPO) with other saturated fats like coconut oil and hydrogenated fat (HF) can have a protective effect due to the presence of lipid lowering factors.

Item Type:	Article
Uncontrolled Keywords:	fatty-acids; lipoproteins-; triacylglycerols-; palm-oils; hydrogenated-fats; coconut-oil; low-density-lipoprotein; high-density-lipoprotein; cholesterol-; palmitic-acid; dodecanoic-acid; myristic-acid; linoleic-acid; arachidonic-acid; blood-; saturated-fats; blood-lipids; fats-; sources-; lipids-; liver-; oil-palms
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Mar 2012 09:31
Last Modified:	09 Mar 2012 09:31
URI:	http://ir.cftri.res.in/id/eprint/8424

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