Hypocholesterolemic effects of poly unsaturated fatty acid concentrate prepared from fish oil
Hypocholesterolemic effects of poly unsaturated fatty acid concentrate prepared from fish oil
Date
1998
Authors
Nair, P.G.V.
Ammu, K.
Devadasan, K.
Journal Title
Journal ISSN
Volume Title
Publisher
Association of Food Scientist and technologists (India)
Abstract
Hypocholesterolemic effects of a concentrate of polyunsaturated fatty acids (pUFA) prepared from commercially
available fish oi1were evaluated In albino rats. PUFA concentrate containing about 76% of total polyunsaturated acids
(36% of docosahexaenoic acid, (DHA) and 23% of e1cosapent.aenoic acid, (EPA) was Incorporated In a hypercholesterolemic
diet at 1% level and fed to rats for two different periods, viz., one month and three months. The results showed that
one month was too short a period for the hypocholesterolemic effects to be manifested. Continuation of the same diet
for three months resulted in lowering of serum cholesterol level to about 36% of that in the control group. Cholesterol
content of the liver of the animals fed on PUFA-supplemented diet was more than two times that of the control group
(2.71 and 1.17 g/100g. respectively). Total lipid content of the liver of the animals also showed a sim1iar trend, suggesting
that n-3 PUFA probably would lower serum cholesterol levels by effective redistribution of total cholesterol between serum
and tissues.
Description
Keywords
PUFA, fish oil, DHA, EPA, hypocholesterolernic effect
Citation
Journal of Food Science and Technology 1998:35(5), 403-407