Nutritive Value of Heated Vegetable Oils

Autor:	R. Rajagopalan, N. V. Raju
Rok vydání:	1955
Předmět:	Hot Temperature Multidisciplinary food.ingredient Cholesterol food and beverages Absorption (skin) Feed conversion ratio chemistry.chemical_compound food chemistry Plant Oils Peanut oil Food science Fatty infiltration Digestion Nutritive Value Oils
Zdroj:	Nature. 176:513-514
ISSN:	1476-4687 0028-0836
DOI:	10.1038/176513a0
Popis:	Peanut, sesame and coconut oils were heated at 270C for 8 hr, in an open iron pan. These fats were fed to albino rats at 15% level in otherwise adequate diets. All rats fed heated fats showed a growth depression. Livers of rats receiving heated oil were congested and showed extensive periportal fatty infiltration. Rats on heated peanut oil showed i) reduced B-vitamin storage in the liver, ii) increased glucose and cholesterol levels in the blood and iii) a disruption in the digestion and absorption of carbohydrates.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec3673c20e3da1f8d3373569c5df4d3a https://doi.org/10.1038/176513a0 Zobrazit plný text záznamu