Comparative hypocholesterolemic effects of six dietary oils in cholesterol-fed rats after long-term feeding |
| |
Authors: | Michihiro Fukushima Takae Matsuda Kiichiro Yamagishi Masuo Nakano |
| |
Affiliation: | (1) Department of Bioresource Chemistry, Obihiro University of Agriculture and Veterinary Medicine, 080 Obihiro, Hokkaido, Japan |
| |
Abstract: | Rats (8 wk of age) fed a conventional diet were shifted to diets containing 10% Oenothera biennis Linn oil (OBLO, linoleic acid +γ-linolenic acid) from a wild plant, evening primrose oil (EPO, linoleic acid +γ-linolenic
acid) from a cultivated plant, bio-γ-linolenic acid oil from mold (BIO, palmitic acid+oleic acid+linoleic acid+γ-linolenic
acid), safflower oil (linoleic acid), palm oil (PLO, palmitic acid+oleic acid+linoleic acid), or soybean oil (linoleic acid+α-linolenic
acid) with 0.5% cholesterol for 13 wk. Though there were no significant differences in the food intake among the groups, the
body weight gain of the OBLO group was significantly lower than that of other groups except for the BIO and PLO groups, and
that of the EPO and SPO groups were the highest among the groups. The liver weight of the OBLO group was significantly lower
than that of other groups, and that of the PLO group was the highest among the groups. The serum total cholesterol and very
low density lipoprotein (VLDL)+intermediate density lipoprotein (IDL)+low density lipoprotein (LDL) cholesterol concentrations
of the OBLO and EPO groups were consistently lower than those in the other groups. However, those of the BIO group were higher
than those in the OBLO and EPO groups. The liver cholesterol concentration of the PLO group was the highest among all groups
except for the EPO group. The fecal neutral sterol and bile acid extraction of the BIO group tended to increase compared to
other groups. The results of this study demonstrate that OBLO and EPO inhibit the increasing of serum total cholesterol and
VLDL+IDL+LDL-cholesterol concentrations in the presence of excess cholesterol in the diet compared with the other dietary
oils. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|