Impact of dietary oils and fats on lipid peroxidation in liver and blood of albino rats
Impact of dietary oils and fats on lipid peroxidation in liver and blood of albino rats
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DOI:
10.1016/s2221-1691(14)60208-2
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发表时间:
2014-01-01
影响因子:
1.7
通讯作者:
Ramadan, Mohamed Fawzy
中科院分区:
文献类型:
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作者:
Haggag, Mohammad El-Sayed Yassin El-Sayed;Elsanhoty, Rafaat Mohamed;Ramadan, Mohamed Fawzy
Objective: To investigate the effects of different dietary fat and oils (differing in their degree of saturation and unsaturation) on lipid peroxidation in liver and blood of rats.Methods: The study was conducted on 50 albino rats that were randomly divided into 5 gaups of 10 animals. The groups were fed on dietary butter (Group I), margarine (Group II), olive oil (Group III), sunflower oil (Group IV) and corn oil (Group V) for 7 weeks. After 12 It of diet removal, livers were excised and blood was collected to measure malondialdehyde (MDA) levels in the supernatant of liver homogenate and in blood. Blood superoxide dismutase activity (SOD), glutathione peroxidase activity (GPx), serum vitamin E and total antioxidant capacity (TAC) levels were also measured to determine the effects of fats and oils on lipid peroxidation.Results: The results indicated that no significant differences were observed in SOD activity, vitamin E and TAC levels between the five groups. However, there was significant decrease of GPx activity in groups IV and V when compared with other groups. The results indicated that feeding corn oil caused significant increases in liver and blood MDA levels as compared with other oils and fats. There were positive correlations between SOD and GPx, vitamin E and TAC as well as between GPx and TAG (r: 0.743; P