Changes in Lipid Profile of Wistar Rats after Sustained Consumption of Different Types of Commercial Vegetable Oil: A Preliminary Study

Torre‐Carbot, Karina de la; Chávez-Servín, Jorge L.; Reyes, P. V.; Ferriz, Roberto A.; Gutiérrez, Elsa; Escobar, Konigsmar; Aguilera, A.; Anaya, Maribel; García-Gasca, Teresa; Garcı́a, Olga; Rosado, Jorge L.

doi:10.13189/ujfns.2015.030102

Cited by 4 publications

(7 citation statements)

References 36 publications

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“…Low levels of cholesterol (45.8 mg/dl) and LDL (26.5 mg/dl) were also reported in rats fed with avocado oil (de la Torre‐Carbot et al., 2015). However, in comparison to rats fed with canola, safflower, soybean, grape seeds, and partially hydrogenated oils, this was mainly attributed to the fatty acids composition, sterols, and vitamin E; however, the correlation between levels of these compounds and their effect on TC and LDL was not considered (de la Torre‐Carbot et al., 2015). In a more detailed study, Carvajal‐Zarrabal et al.…”

Section: Effects Of Avocado Oil On Human Healthmentioning

confidence: 71%

“…(2013) found inactivation of NF‐κB inflammatory route and IL‐6 in postprandial serum of healthy volunteers after consumption of hamburger with avocado. On the other hand, low levels of cholesterol (45.8 mg/dl) and LDL (26.5 mg/dl) were observed in rats fed diets with avocado oil, but not in rats fed diets with other vegetable and partially hydrogenated oils, attributing such behavior to the high levels of tocopherols and fatty acids (de la Torre‐Carbot et al., 2015).…”

Section: Effects Of Avocado Oil On Human Healthmentioning

confidence: 99%

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Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses

Cervantes-Paz

Yahia

2021

Comp Rev Food Sci Food Safe

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Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for the production of oil using different methods. Avocado oil is rich in lipid‐soluble bioactive compounds, but their content depends on different factors. Several phytochemicals in the oil have been linked to prevention of cancer, age‐related macular degeneration, and cardiovascular diseases and therefore have generated an increase in consumer demand for avocado oil. The aim of this review is to critically and systematically analyze the worldwide production and commercialization of avocado oil, its extraction methods, changes in its fat‐soluble phytochemical content, health benefits, and new trends and applications. There is a lack of information on the production and commercialization of the different types of avocado oil, but there are abundant data on extraction methods using solvents, centrifugation‐assisted aqueous extraction, mechanical extraction by cold pressing (varying concentration and type of enzymes, temperature and time of reaction, and dilution ratio), ultrasound‐assisted extraction, and supercritical fluid to enhance the yield and quality of oil. Extensive information is available on the content of fatty acids, although it is limited on carotenoids and chlorophylls. The effect of avocado oil on cancer, diabetes, and cardiovascular diseases has been demonstrated through in vitro and animal studies, but not in humans. Avocado oil continues to be of interest to the food, pharmaceutical, and cosmetic industries and is also generating increased attention in other areas including structured lipids, nanotechnology, and environmental care.

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Section: Effects Of Avocado Oil On Human Healthmentioning

confidence: 71%

Section: Effects Of Avocado Oil On Human Healthmentioning

confidence: 99%

Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses

Cervantes-Paz

Yahia

2021

Comp Rev Food Sci Food Safe

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“…Kim et al [ 53 ] observed significant reductions in TC, LDL-C and the atherogenic index, but a higher HDL-C/TC ratio in GSO-fed rats as compared to those fed with lard or soybean oil. De la Torre-Carbot et al [ 54 ] evaluated the serum lipid profile of male Wistar rats fed with different commercial oils, including GSO (10% w / w ; 14.4% energy as added oil) for two weeks, showing that GSO promoted a lower liver weight than soybean oil and higher HDL-C and LDL-C levels as compared to other PUFA-rich edible oils. However, Al-Attar [ 55 ] showed higher TC and HDL-C levels in CO- vs. GSO-fed (orally administered 2 g/kg BW) Wistar rats (85–93 g BW), both conferring protection against diazinon-induced hepatotoxicity.…”

Section: Discussionmentioning

confidence: 99%

Lipidomic and Antioxidant Response to Grape Seed, Corn and Coconut Oils in Healthy Wistar Rats

et al. 2017

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Specialty oils differ in fatty acid, phytosterol and antioxidant content, impacting their benefits for cardiovascular health. The lipid (fatty acid, phytosterol) and antioxidant (total phenolics, radical scavenging capacity) profiles of grapeseed (GSO), corn (CO) and coconut (CNO) oils and their physiological (triacylglycerides, total and HDL-cholesterol and antioxidant capacity (FRAP) in serum and fatty acid and phytosterol hepatic deposition) and genomic (HL, LCAT, ApoA-1 and SR-BP1 mRNA hepatic levels) responses after their sub-chronic intake (10% diet for 28 days) was examined in healthy albino rats. Fatty acid, phytosterol and antioxidant profiles differed between oils (p ≤ 0.01). Serum and hepatic triacylglycerides and total cholesterol increased (p ≤ 0.01); serum HDL-Cholesterol decreased (p < 0.05); but serum FRAP did not differ (p > 0.05) in CNO-fed rats as compared to CO or GSO groups. Hepatic phytosterol deposition was higher (+2.2 mg/g; p ≤ 0.001) in CO- than GSO-fed rats, but their fatty acid deposition was similar. All but ApoA-1 mRNA level increased in GSO-fed rats as compared to other groups (p ≤ 0.01). Hepatic fatty acid handling, but not antioxidant response, nor hepatic phytosterol deposition, could be related to a more efficient reverse-cholesterol transport in GSO-fed rats as compared to CO or CNO.

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“…While significantly (P < 0.05) higher weight of H-NEG might be due to inefficient absorption of nonencapsulated guggul in vivo. Presence of ghee (rich in saturated fats) in the diet of H-NEG might also have contributed in increasing the body weight of rats by fat accumulation (de la Torre-Carbot et al, 2015). Guggul herb favours catabolic reactions in the body, improves metabolic rate and thus has excellent weight management properties (Mithila & Khanum, 2014).…”

Section: Weight Of Ratsmentioning

confidence: 99%

“…Group H-NEG showed significantly (P < 0.05) higher liver weight than rest of the groups, whereas the H-EG group showed weight comparable (P > 0.05) to H-C and normal groups. The higher liver weight in H-NEG could be attributed to the source of fat in the diet (de la Torre-Carbot et al, 2015). Higher liver weight in groups is usually associated with the inability of diet to reduce the nonalcoholic fatty liver disease condition caused by consumption of high-fat diet (Ji et al, 2011).…”

Section: Organ Analysismentioning

confidence: 99%

Double emulsion‐encapsulated guggul exhibits improved in vivo hypocholesterolaemic action in rats

Lamba

Sabikhi

Aggarwal

et al. 2017

Int J of Food Sci Tech

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Summary Guggul tree or Commiphora mukul is a small thorny herb having remarkable hypocholesterolaemic properties. Its therapeutic effects are because of its biocomponent guggulsterones, especially guggulsterone E and Z. In this research, double emulsion‐based spread was tried to improve the bioavailability of the herb guggul in in vivo rat model. The effect of the different diets with encapsulated and nonencapsulated guggul was evaluated and compared after 6 weeks, based on the final body weight and analysis of organs, serum and faeces of normal and hypercholesterolaemic (H) rats. It was evident from the results that double emulsion‐encapsulated guggul showed better control on weight of H rats (25.98% lower), inhibition of HMG CoA reductase (3.95 times less) activity and reduction in atherosclerotic index (47.2%), as compared to diet with unencapsulated guggul. Encapsulation of guggul also improved faecal excretion of bile acids, lipids and total cholesterol in H and normal rats.

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Changes in Lipid Profile of Wistar Rats after Sustained Consumption of Different Types of Commercial Vegetable Oil: A Preliminary Study

Cited by 4 publications

References 36 publications

Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses

Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses

Lipidomic and Antioxidant Response to Grape Seed, Corn and Coconut Oils in Healthy Wistar Rats

Double emulsion‐encapsulated guggul exhibits improved in vivo hypocholesterolaemic action in rats

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