Changes in Lipid Profile of Wistar Rats after Sustained Consumption of Different Types of Commercial Vegetable Oil: A Preliminary Study

Autor:	Patricia Román Reyes, Araceli Aguilera, Konigsmar Escobar, Jorge L. Chávez-Servín, Teresa García-Gasca, M. Aracely Anaya, Olga P. García, Jorge L. Rosado, Elsa Gutiérrez, Karina de la Torre-Carbot, Roberto A. Ferriz
Rok vydání:	2015
Předmět:	Materials science High oleic food.ingredient medicine.diagnostic_test Cholesterol food and beverages Soybean oil chemistry.chemical_compound Vegetable oil food chemistry medicine Food science Avocado Oil Lipid profile Canola Grape seed
Zdroj:	Universal Journal of Food and Nutrition Science. 3:10-18
ISSN:	2333-3294 2333-2727
Popis:	The amount of lipids in a diet and their source are determining factors of the lipid profile. The purpose of this study was to evaluate the addition of six types of different commercial vegetable oils (avocado, canola, high oleic safflower, soybean, grape seed and partially hydrogenated vegetable oil) to the diet of Wistar rats at two different concentrations (14.4% and 25.6% of energy intake from each added oil) and check rats' tolerance and lipid profile effect following consumption for 5 weeks. Rats fed with soybean and avocado oils had significantly lower LDL (29.27 ±8.85 and 26.51±10.85 mg/dL, respectively) and total cholesterol values (48.10±11.41 and 45.83±5.78 mg/dL, respectively) vs. treatment with hydrogenated oil (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1a85d270d2872e28bfd8d376b1735d2b https://doi.org/10.13189/ujfns.2015.030102 Zobrazit plný text záznamu