Olive oil-fried sardines in the prevention of dietary hypercholesterolemia rats. Effects on some serum lipids and cell-damage marker enzymes
1996
Sanchez-Muniz, F.J. | Cava, F. | Viejo, J.M. | Bastida, S. | Higon, E. | Marcos, A.
The prevention of hypercholesterolemia and the possible harmful effects of cholesterol-enriched diets containing 1) casein and olive oil, 2) sardines from the 1st and 2nd fryings, or 3) sardines from the 8-10th fryings were studied in growing Wistar rats. Food intake of group 3 was the lowest (7.7 +/- 0.3 vs 11.0 +/- 0.2 and 12.1 +/- 0.4 g/day in groups 1 and 2, respectively) leading to significantly (p<0.05) lower weight gain and a greater hepatosomatic index (7.04 +/- 0.3 vs 6. 02 +/- .01 and 5.80 +/- 0.08 in groups 1 and 2, respectively) in comparison with groups 1 and 2. The serum cholesterol of groups 2 and 3 was markedly lower than that of group 1 by reducing VLDL+LDL cholesterol concentrations. Serum triacylglycerol levels were roughly 58% lower (p<0.05) in groups fed sardine diets than in group 1. The changes in phospholipid concentration in rats fed sardine diets were related to the cholesterol intake. Alanine aminotransferase and alkaline phosphatase were higher in group 1, however, increased gamma-glutamyltransferase activity and aspartate aminotransferase/alanine amino transferase ratio were found in group 3 vs groups 1 and 2 (14.4 +/- 1.0 vs 2.7 +/- 0.4 and 1.3 +/- 0.5 IU/L, respectively). Data show that sardine diets present a powerful check effect on the cholesterol-raising effect induced by dietary cholesterol and decrease the level of some cell-damage marker enzymes. However due to a possible enrichment of oxidized fatty acids caution is required when sardines from a reused olive oil are consumed.
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