Coconut oil on biochemical and morphological parameters in rats submitted to normolipidic and hyperlipidic diets

Schumacher, Bianca de Oliveira; Preuss, Edcarlos Maurino; Vargas, Carolina Galarza; Helbig, Elizabete

doi:10.1590/0103-8478cr20141766

Cited by 3 publications

(2 citation statements)

References 19 publications

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“…Coconut oil, rich in SFA, showed a similar effect to that of olive oil on the serum cholesterol levels, This can be justified by the assumption of the biochemical link between the tocopherol levels (found in a significantly higher proportion in coconut oil 228.40 µg/100ml than olive oil 1.12 µg/100ml) and the degree of unsaturation in vegetable oils (Kamal Eldin and Anderson 1997). Another justification to this result, may be related to its high content of Medium Chain Fatty Acids (MCFA) (approximately 66%); MCFA are absorbed and transported through the portal vein to the liver where they are rapidly oxidized, generating energy (Schumacher et al 2016). According to (Liu et al 2017), MCFA reduce serum cholesterol by regulating the metabolism of bile acid.…”

Section: Discussionmentioning

confidence: 99%

Consuming Fat Supplemented Diet with Different Vegetable Oils Impacts the Serum Lipid Profiles and Body Weights of Male Rats

Bishbishy

Aborehab

2018

ESJ

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This research was conducted in order to evaluate the influence of consuming diet supplemented with different types of fixed oils (Olive oil, Soybean oil and Coconut oil) on the lipid profiles and body weights of healthy albino rats and linking these effects to their chemical compositions thus reaching out to recommendation about the healthiest type of fats among the studied oils to be used in healthy nutrition programs. The lipid contents of the fixed oils were determined by Gas Chromatography (GC) method, the vitamin contents were determined by High Performance Liquid Chromatography (HPLC) and the proximate analyses of the oils were also evaluated by different assays. Twenty-four healthy male albino rats were divided into four groups as follows: Olive oil supplemented diet, Soybean oil supplemented diet, Coconut oil supplemented diet and oil-free supplemented diet control group. The dieting continued for 28 days, at the end of which, the serum levels of total cholesterol, Low Density Lipoproteins (LDL), High Density Lipoproteins (HDL), Triglycerides (TG) and Free Fatty Acid (FFA) were measured spectrophotometrically and the rats body weights were monitored on daily basis. The results showed that olive oil, the richest studied oil in unsaturated fatty acids (84.16 %), had favorable effect on the rats’ lipid profiles, serum free fatty acid levels and rats body weights. In conclusion, olive oil supplemented diets are considered healthy diets and beneficial to decrease the risk of cardiovascular diseases.

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Section: Discussionmentioning

confidence: 99%

Consuming Fat Supplemented Diet with Different Vegetable Oils Impacts the Serum Lipid Profiles and Body Weights of Male Rats

Bishbishy

Aborehab

2018

ESJ

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“…El aceite de coco tiene más del 90% de saturación de ácidos grasos y es rico en ácidos grasos de cadena corta y media (Krishna et al, 2010). Los triacilgliceroles ricos en ácidos grasos de cadena media constituyen una fuente de energía inmediata, muy similar a los carbohidratos, y tienen una baja tendencia a incorporarse al tejido adiposo (Schumacher et al, 2016).…”

Section: Introductionunclassified

Caracterización fisicoquímica de aceites de frutos secos de coco (Cocos nucifera L.)

Furtado

Castro

Oliveira

et al. 2020

RSD

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El aceite de la fruta seca de coco (Cocos nucifera L.) tiene un origen vegetal extraído del árbol de coco, perteneciente a la familia Arecaceae y la subfamilia Cocoideae. Tiene un gran potencial para uso industrial ya que tiene aplicaciones en varias áreas productivas. La búsqueda constante de productos que puedan agregar valor y traer beneficios a la humanidad ha llevado al crecimiento en el uso de aceite de coco en procesos industriales, ya que es un aceite considerado estable debido a su alto nivel de saturación en comparación con otros aceites comestibles. El objetivo de esta investigación fue evaluar las características oleoquímicas del aceite de coco a partir de procesos de extracción en frío y aceites industrializados, verificando el análisis de los parámetros indicativos de la calidad de estos aceites, que fueron los siguientes: índices de acidez, peróxido, yodo y porcentajes de ácidos grasos libres. Se realizó un análisis comparativo de aceite de coco comercial y aceite de coco adaptado por el método Bligh & Dyer. Las muestras en ambos tratamientos se obtuvieron de tiendas locales y se analizaron por triplicado. Los parámetros analizados fueron similares para ambos aceites tratados, se encontraron dentro de los estándares requeridos por la legislación RDC No. 270 y CODEX alimentarius e indicando buena calidad para el consumo. Solo los datos para el índice de yodo en los dos tratamientos fueron altos, y pueden haber sido influenciados por la estacionalidad de la fruta, por el método de extracción o por procesos industriales.

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Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation

Krishnan

Mondal

Bollinedi

et al. 2020

International Journal of Biological Macromolecules

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Coconut oil on biochemical and morphological parameters in rats submitted to normolipidic and hyperlipidic diets

Abstract: This study aimed to evaluate the influence of replacing soybean oil with extra virgin coconut oil in normolipidic and hyperlipidic diets, on the lipid metabolism of Wistar rats. In the first stage of the experiment (30 days)

Cited by 3 publications

References 19 publications

Consuming Fat Supplemented Diet with Different Vegetable Oils Impacts the Serum Lipid Profiles and Body Weights of Male Rats

Consuming Fat Supplemented Diet with Different Vegetable Oils Impacts the Serum Lipid Profiles and Body Weights of Male Rats

Caracterización fisicoquímica de aceites de frutos secos de coco (Cocos nucifera L.)

Cooking fat types alter the inherent glycaemic response of niche rice varieties through resistant starch (RS) formation

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