Srinivasan K N, Pugalendi K V
Department of Biochemistry, Annamalai University, Annamalainagar, Tamilnadu 608 002, India.
Indian J Exp Biol. 2000 Aug;38(8):777-80.
Fresh and thermally oxidized sesame, groundnut and coconut oils were fed to different groups of rats, as high fat diet (20%). Feeding fresh and thermally oxidized oils increased the levels of total cholesterol, low density lipoprotein cholesterol (LDL-C), and phospholipids but high density lipoprotein cholesterol (HDL-C) decreased in all the experimental animals. The levels of very low density lipoproteincholesterol (VLDL-C) and triacylglycerol increased only in groundnut and coconut oils-fed groups and decreased in sesame oil-fed group when compared with the control. When fresh and the corresponding thermally oxidized oils-fed groups were compared with the control, total cholesterol and LDL-cholesterol alone increased while triacylglycerol, VLDL-cholesterol, HDL-cholesterol, HDL/LDL ratio and phospholipids decreased. Thiobarbituric acid reacting substances increased in all the experimental animals and more so in corresponding thermally oxidized oils. It was less pronounced in sesame oil-fed groups when compared with the corresponding other oils-fed groups. Feeding of thermally oxidized oils decreased the levels of vitamin E, vitamin C and reduced glutathione when compared with fresh oils. Among the three thermally oxidized edible oils, sesame oil exhibited lesser risk for hyperlipidemic disorders.
将新鲜的、经热氧化的芝麻油、花生油和椰子油作为高脂肪饮食（20%）喂给不同组的大鼠。喂食新鲜油和热氧化油会使所有实验动物的总胆固醇、低密度脂蛋白胆固醇（LDL-C）和磷脂水平升高，但高密度脂蛋白胆固醇（HDL-C）降低。与对照组相比，极低密度脂蛋白胆固醇（VLDL-C）和三酰甘油水平仅在喂食花生油和椰子油的组中升高，而在喂食芝麻油的组中降低。当将喂食新鲜油和相应热氧化油的组与对照组进行比较时，仅总胆固醇和低密度脂蛋白胆固醇升高，而三酰甘油、极低密度脂蛋白胆固醇、高密度脂蛋白胆固醇、HDL/LDL比值和磷脂降低。所有实验动物中的硫代巴比妥酸反应物质均增加，在相应的热氧化油中增加得更多。与相应的其他油喂食组相比，在喂食芝麻油的组中这种情况不太明显。与新鲜油相比，喂食热氧化油会降低维生素E、维生素C和还原型谷胱甘肽的水平。在三种热氧化食用油中，芝麻油对高脂血症疾病的风险较小。
