Dietary supplementation with olive oil influences iron concentrations in rats

Autor:	Rajashekar Yerrapragada, Dagne D. Hill, Katrina C. Harris, Ragene Conway, Waneene C. Dorsey, Kothapa N. Chetty, Srikrishna Chetty, Sushil K. Jain
Rok vydání:	1999
Předmět:	Nutrition and Dietetics medicine.diagnostic_test Lipid peroxide Transferrin saturation Chemistry Endocrinology Diabetes and Metabolism Endocrinology Biochemistry Total iron-binding capacity Blood plasma Serum iron medicine Dietary supplementation Food science Corn oil Olive oil
Zdroj:	Nutrition Research. 19:1665-1670
ISSN:	0271-5317
DOI:	10.1016/s0271-5317(99)00122-0
Popis:	We compared the effect of corn oil diet and olive oil diet (5%/wt) on serum iron, total iron binding capacity, transferrin saturation levels, plasma lipid peroxides and liver iron levels of male Sprague Dawley rats. After three weeks, blood and liver samples were collected assayed. Rats fed the olive-oil supplemented diet had significantly lower levels of serum iron and transferrin saturation than controls. Serum total iron binding capacity had no difference in olive oil fed rats compared with controls. Plasma lipid peroxide levels were significantly decreased in olive oil fed rats as compared with controls. There was a significant increase in liver iron concentrations in the olive oil fed groups than in the controls. These findings show that a diet supplemented with olive oil modifies iron concentrations in serum and liver tissues.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::15c3f7b4054f932912e3603df302c4b8 https://doi.org/10.1016/s0271-5317(99)00122-0 Zobrazit plný text záznamu Full Text from ScienceDirect