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Changes in Lipid Profile by Vegetable Oil Blends Rich in Polyunsaturated Fatty Acids in Rats with Hypercholesterolemia

Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt, hassanienmohamed{at}yahoo.com

M.M. Afify Amer

Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt

S.S. El-Saadany

Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt

R. Abd El-Fatah El-Masry

Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt

A. El-Said Awad

Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt

The objective of this study was to investigate the effect of different blended vegetable oils having different levels and profiles of polyunsaturated fatty acids (PUFA) on hypercholesterolemia by analyzing the changes in lipid profile in high-cholesterol diet fed rats. Three vegetable oils (soy oil, sunflower oil, and the nonconventional flaxseed oil) were blended to obtain blends rich in PUFA. Thirty albino rats were used over the 2-month period. The animals were divided into five groups, wherein group 5 represents negative control, where rats were fed basal diet, while rats in group 4 received high cholesterol diet and served as positive controls. The other three groups were fed hypercholesterolemic diet (1% cholesterol + 0.25% colic acid) supplemented with blended oils. Generally, rats fed blended oils showed significantly lower levels of total cholesterol (TC), triacylglycerol (TG), and low-density lipoprotein (LDL) cholesterol as well as higher levels of high-density lipoprotein (HDL) cholesterol, in comparison with animals fed high-cholesterol diet and cholesterol-free diet. Thus, oil blends under study may be useful formulations for the treatment of hypercholesterolemia. In addition to improving the lipid profile by lowering TC, total TG, and total LDL and increasing HDL, blending of vegetable oils can result in an economic advantage of lower prices.

Key Words: vegetable oil blends • polyunsaturated fatty acids • flaxseed oil • soy oil • sunflower oil • hypercholesterolemia • lipids

Food Science and Technology International, Vol. 15, No. 2, 119-130 (2009)
DOI: 10.1177/1082013208105167


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