EFFECTS OF DIFFERENT EDIBLE OIL ON LIPID AND LIPID PEROXIDATION IN RATS
- VernacularTitle:不同食用油对大鼠机体脂类与过氧化脂类含量的影响
- Author:
Yuming CHEN
;
Yunzhen ZHOU
- Publication Type:Journal Article
- Keywords:
edible oils lipid lipid peroxidation
- From:
Acta Nutrimenta Sinica
1956;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
Effects of different edible oils on lipid and lipld peroxidation and their correlation were studied in rats. The results showed: 1.The tea-seed oil and soybean oil exhibited a good potency of reducing serum TC and TG comparing with lard did. 2. The plasma LCAT activity in the lard feeding group (57.07 nmol/ml.h) was lower than that of groups consuming four different vegetable oils which produced similar LCAT activities (80.26-94.03 nmol/ml-h). 3. Lard increased liver lipid and promoted TG sediment in aorta, but lowered brain lipid level. 4. Of lipid peroxidation in serum, liver, heart and kidney, the rats fed lard exhibited a highest level, and tea-seed oil fed group was lower relatively soybean oil promoted tissue lipid peroxidation while rape-seed oil and Salad oil suppressed it. 5. After experiment, the SOD activity of erythrocyte increased in rats fed oils riched in monounsaturated fatty acid, and decreased in rats fed soybean oil and lard. 6. The results of linear correlation and regression analysis showed that there was a significant positive relationship between lipid peroxidation and lipid TC, TG) in serum and liver (P
