Long term feeding effects on thermally oxidized oils of the erythrocyte fatty acid composition, haematology and histology in rats
1998
Narasimhamurthy, K. | Vishwanatha, S. | Raina, P.L.
Long term feeding effects of heated and fried oils on the erythrocyte fatty acid composition, haematology and histology were studied in a 20 week dietary studies at 5 and 20% levels in rats. Three vegetable oils viz. peanut oil, sesame oil and coconut oil with difference in saturation and unsaturation were chosen for the study. The results of the erythrocyte fatty acid analysis showed higher levels of saturated fatty acids and monounsaurated fatty acids with a decrease in the linoleic, linolenic and arachidonic acid levels in the heated/fried oil group of rats. However, the arachidonic acid levels were well maintained in these animals in view of the normal activity of desaturase and elongase enzymes. No change in the organ weights were observed in the treatment groups. Changes observed in some of the haematological parameters in the Heated/Fried groups were normal variations occurring and were well within the normal range. Histopathological examination of various tissues did not show any alterations except for minor changes in the liver tissue. The results of the present investigation do not present any major ill effects of Heated/Fried oil on the erythrocyte fatty acid profile, haematological and histological status of rats since oils used for the study were not heat abused.
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