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Journal of Research in Medical Sciences، جلد ۱۶، شماره ۱۲، صفحات ۰-۰
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عنوان انگلیسی The effect of consuming oxidized oil supplemented with fiber on lipid profiles in rat model
چکیده انگلیسی مقاله Normal 0 false false false EN-US X-NONE AR-SA BACKGROUND : This study was conducted to evaluate the effects of consuming thermally oxidized oil supplemented with pectin on liver glutathione peroxidase activity, serum malondialdehyde and lipid profiles in male Sprague-Dawley rats. METHODS : Fifty growing male Sprague-Dawley rats were randomly divided into different groups. The diets differed only in their fat and pectin content. The diets had fresh sunflower oil or thermally oxidized sunflower oil. The diets were supplemented with pectin in the amount of 50 g/kg diet or not supplemented. Thus, there were four experimental groups: "fresh oil", "oxidized oil", "fresh oil + pectin", "oxidized oil + pectin". Study duration was 42 days. Non parametric, Kruskal-Wallis and Mann-Whitney tests were used to evaluate mean values of variables in groups. RESULTS : Following oxidized oil consumption, peroxide, p- Anisidine, thiobarbituric acid, free fatty acid values and total polar compounds increased but iodine value was decreased. In the oxidized oil group compared to the fresh oil group, total cholesterol, high density lipoprotein cholesterol and malondialdehyde increased (p < 0.05). Serum malondialdehyde was decreased in the “oxidized oil + pectin” group compared to the oxidized oil alone (2.82 ± 0.51 vs. 3.61 ± 0.72 nmol/ml; p < 0.05). Total cholesterol decreased in both groups containing pectin compared to their respective diets without supplementation (70.10 ± 10.75 vs. 81.20 ± 13.10 mg/dl; p < 0.05). CONCLUSIONS : Pectin consumption could decrease serum malondialdehyde and cholesterol in the diet that contains oxidized oil. Pectin supplementation could decrease the detrimental effects of thermally oxidized oil. KEYWORDS : Thermally Oxidized Oil, Pectin, Malondialdehyde, Lipid Profile, Lipid Peroxides
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نویسندگان مقاله شیلا شفایی | shila shafaeizadeh
nutritionist, department of nutrition, school of health, shiraz university of medical sciences, shiraz, iran and baby nutrition division, r amp;amp;d hub danone, biopolis way, singapore

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شیراز (Shiraz university of medical sciences)

جلال جمالیان | jalal jamalian
professor, department of food science and technology, school of agriculture, shiraz university, shiraz, iran

سازمان اصلی تایید شده: دانشگاه شیراز (Shiraz university)

علی اکبری اوجی | ali akbare owji
professor, department of biochemistry, school of medicine, shiraz university of medical sciences, shiraz, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شیراز (Shiraz university of medical sciences)

لیلا آزادبخت | leila azadbakht
associate professor, food security research center and department of community nutrition, school of nutrition and food science, isfahan university of medical sciences, isfahan, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی اصفهان (Isfahan university of medical sciences)

رقیه رمضانی | roghayeh ramezani
department of food science and technology, school of agriculture, shiraz university, shiraz, iran

سازمان اصلی تایید شده: دانشگاه شیراز (Shiraz university)

نرگس کربلایی | narges karbalaei
department of physiology, school of medicine, shiraz university of medical sciences, shiraz, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شیراز (Shiraz university of medical sciences)

عبدالرضا رجایی فرد | abdolreza rajaeifard
associate professor, department of statistics, school of health, shiraz university of medical sciences, shiraz, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شیراز (Shiraz university of medical sciences)

نگار طباطبایی | negar tabatabai
department of nutrition, school of health, shiraz university of medical sciences, shiraz, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی شیراز (Shiraz university of medical sciences)

نشانی اینترنتی http://jrms.mui.ac.ir/index.php/jrms/article/view/7564
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original Articles
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