Hypocholesterolemic effects of poly unsaturated fatty acid concentrate prepared from fish oil

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dc.contributor.authorNair, P.G.V.
dc.contributor.authorAmmu, K.
dc.contributor.authorDevadasan, K.
dc.date.accessioned2013-06-05T09:02:47Z
dc.date.available2013-06-05T09:02:47Z
dc.date.issued1998
dc.description.abstractHypocholesterolemic 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.en_US
dc.identifier.citationJournal of Food Science and Technology 1998:35(5), 403-407en_US
dc.identifier.urihttp://hdl.handle.net/123456789/187
dc.language.isoenen_US
dc.publisherAssociation of Food Scientist and technologists (India)en_US
dc.subjectPUFAen_US
dc.subjectfish oilen_US
dc.subjectDHAen_US
dc.subjectEPAen_US
dc.subjecthypocholesterolernic effecten_US
dc.titleHypocholesterolemic effects of poly unsaturated fatty acid concentrate prepared from fish oilen_US
dc.typeArticleen_US
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