Anti-inflammatory properties of blended edible oil with synergistic antioxidants

Abstract

Background:Blending of oil combines the potency of two edible oils and offers a balance of fatty acids. Various cooking preparations existing across different ethnicities and regions subject oil to different cooking temperatures thereby causing deterioration of the oil due to oxidative stress. In order to prevent the oxidative damage of unsaturated fatty acid, a blend of rice bran oil (RBO) and safflower oil (SO) (70:30) with an antioxidant technology was designed. A controlled trial was carried out to assess the efficacy of the blend on different biomarkers including lipid parameters and some important inflammatory markers that have the potency to lead to various lifestyle diseases.Study Design:A prospective, double-blind, randomized, parallel group study (on 80 adult hyperlipidemic patients) was conducted for 3 months. During the study, all the subjects were recommended lifestyle modifications, which included, exercise regime and diet counseling; oil quantity consumed was 1 L/person/month for both the groups. The subjects were divided into two groups; one group, continued with their regularly consumed oil whereas, the other was given the test oil. Biomarkers assessed were lipid profile and seven other inflammatory markers were assessed.Results:Low-density lipoprotein cholesterol (LDL-C) the primary marker for cardiovascular diseases showed a decrease of 56.07 ± 04.31 mg/dL and 31.98 ± 03.81 mg/dL (P < 0.001 by analysis of variance [ANOVA]) from baseline in test and control group, respectively, during 3 months. Similar reduction trends were observed for total cholesterol where −52.31 ± 13.04 mg/dL and 31.98 ± 04.12 mg/dL (P < 0.001 by ANOVA, between the groups) were seen in test and control group, respectively. Oxidized LDL and high sensitivity C-reactive protein showed a reduction of 2.23 ± 1.3 units/dL and 0.87 ± 2.85 mg/L in test group whereas; an increase of 1.04 ± 1.73 units/dL and 0.44 ± 2.37 mg/L was seen in the control group, respectively (P < 0.05 by Student's t-test, between the groups).Conclusion:The study showed that the blend of RBO and SO with antioxidant technology along with other lifestyle changes helps lowering of blood lipids and stated inflammatory biomarkers and thus, in turn may help prevent lifestyle diseases.

Rice Bran Derived Bioactive Compounds Modulate Risk Factors of Cardiovascular Disease and Type 2 Diabetes Mellitus: An Updated Review

“…Similarly, Kuriyan, Gopinath [50] also confirmed that RB oil when compared to other conventional cooking oils such as sunflower oil, significantly reduced plasma total cholesterol and triglyceride levels in hyperglycemic patients. Furthermore, blending RB oil with other domestic cooking oils such as safflower oil [51,52] or sesame oil [53] has also displayed several cardioprotective properties. A reduction in oxidized LDL, total cholesterol and high sensitivity C-reactive proteins was observed in hyperlipidemic patients after consuming safflower and RB blended oil for three months [51].…”

“…Furthermore, blending RB oil with other domestic cooking oils such as safflower oil [51,52] or sesame oil [53] has also displayed several cardioprotective properties. A reduction in oxidized LDL, total cholesterol and high sensitivity C-reactive proteins was observed in hyperlipidemic patients after consuming safflower and RB blended oil for three months [51]. Similarly, a study by Malve, Kerkar [52] explored the effects of substitution of domestic cooking oils with blended RB and safflower oil (80:20) for three months and identified that 82% of patients from this group had LDL levels less than 150 mg/dL.…”

Selecting healthy edible oil in the Indian context

“…Blending of oils combines the potency of two/more edible oils; it offers a balance of fatty acids and antioxidants, and this approach is used to enhance the oxidative and thermal stability of oils. A blend of rice bran oil and safflower oil (70:30) with added antioxidants reportedly improved several lipid parameters and certain inflammatory markers 25 . Study by Gillingham et al 26 has indicated that canola, or in blend with flaxseed oil, effectively reduced serum TC and LDL-c.…”