Abstract
Coronary heart disease (CHD) is the leading cause of death worldwide, and a major risk factor for atherosclerosis. Lipid levels and oxidative stress depend on several factors; one such key factor is the oils utilized for household cooking. Little is known about the effect of these vegetable oils on oxidative stress and lipid changes in normal and hypercholesterolemic conditions. The objective of this study was to evaluate the role of various other oils on the oxidative stress and lipid profile to recommend its use to the public. Seventy-eight male Wistar rats weighing about 120-150 g were obtained from the central animal facility and divided into different groups. Cholesterol powder was supplemented to the basal chow diet (1%) and given to rats to induce hypercholesterolemia. After the scheduled treatment of different oils, serum was used for lipid profile and vitamin C estimations. RBC hemolysates were used for malondialdehyde (MDA), reduced glutathione (GSH), super oxide dismutase (SOD) and catalase (CAT) assays. There was a significant increase in LDL cholesterol level in rats treated with vanaspati and olive oil. MDA levels in hemolysate were increased and antioxidant levels were decreased in all oil treated groups. Different oils used in the study have a differing effect on lipid profile and oxidative stress. Coconut and palm oils seem to induce lesser adverse effects compared to olive oil and Vanaspati on atherogenic index. These findings provide useful information regarding the choice of vegetable oils in hypercholesterolemic patient, and needs clinical study for its authentication.
Presenters
Urban John Arnold D SouzaProfessor & Head, Physiology, Academia & Research, Physiology, Biomedical Sciences & Therapeutics, Faculty of Medicine & Health Sciences, University Malaysia Sabah, Malaysia, Sabah, Malaysia
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KEYWORDS
Atheroclerosis, Lipids, Oxidative stress, Edible oils
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