Hypolipidemic effect of fat spreads containing flaxseed oil

El-Waseif, M.A.; El-Dayem, H.H. Abd; Hashem, Hanafy A.; Elbehairy, S. A.

doi:10.1016/j.aoas.2014.06.003

Cited by 11 publications

(12 citation statements)

References 26 publications

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“…proved that flaxseed oil had the potential hypolipidemic effect through reducing TC, TG, and LDL‐C levels and increasing the level of HDL‐C. [ 34 ] Previous studies showed that a significant decrease of TC, TG, and LDL‐C levels by 56.4%, 42.0%, and 57.5% was observed in rats fed with peony seed oil. In addition, it could increase the level of HDL‐C by 72.2%.…”

Section: Resultsmentioning

confidence: 99%

Chia Seed Oil Prevents High Fat Diet Induced Hyperlipidemia and Oxidative Stress in Mice

Han

Zhang

et al. 2020

Euro J Lipid Sci & Tech

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Hyperlipidemia is a common cardiovascular disease. At present, the influence of high fat diet (HFD) on this is being explored. Recently, vegetable oils rich in omega‐3 have been reported that can treat hyperlipidemia caused by HFD. However, the effects of chia seed oil (CSO) on HFD‐induced hyperlipidemia and oxidative stress are poorly studied. Hence, in this study, the effects of CSO on hyperlipidemia and oxidative stress induced by HFD in mice are analyzed by various commercial kits, section staining, and protein expression. The results show that CSO decreases body weight and organ index. Meanwhile, CSO reduces serum lipid levels of total cholesterol, triglyceride, and low‐density lipoprotein cholesterol. It can also elevate superoxide dismutase and glutathione peroxidase activities and reduce malondialdehyde content in serum and liver. The results of histopathological analysis prove that CSO improves hepatic steatosis and reduces lipid deposition. Further, the results of western blot demonstrate that CSO upregulates the expression of peroxisome proliferator‐activated receptor alpha and carnitine palmitoyltransferase 1a in the liver. As a result, CSO may be a potential lipid‐lowering oil to prevent and treat HFD‐induced hyperlipidemia and oxidative stress. Practical Applications CSO, as a byproduct of chia seed processing, is a rich source of α‐linolenic acid. This study investigates the effects of CSO on HFD‐induced hyperlipidemia and oxidative stress in mice. It is concluded that dietary CSO can improve the hyperlipidemia in HFD‐induced mice via analysis of lipid parameters, histopathology study of the liver, and lipid metabolism related genes. In addition, supplementation of CSO also can improve the oxidative stress in mice. Therefore, CSO can be used for the prevention of hyperlipidemia and oxidative stress. This research provides a theoretical basis for the comprehensive development and utilization of functional chia seed oil.

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Section: Resultsmentioning

confidence: 99%

Chia Seed Oil Prevents High Fat Diet Induced Hyperlipidemia and Oxidative Stress in Mice

Han

Zhang

et al. 2020

Euro J Lipid Sci & Tech

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“…Linolenic acid (C18:3) content was found to be the highest in oils (57.38%–57.76%), and it prepared by traditional high‐temperature roasting was slightly higher than others. Linolenic acid is a crucial polyunsaturated fatty acid (PUFA) which helps prevent chronic subhealth symptoms such as hyperlipidemia and hyperglycemia (El‐Waseif et al, 2014; Kaplan et al, 2017; Wong et al, 2013). Next in much are such essential 18‐carbon unsaturated fatty acid as oleic acid (C18:1; 19.28%–19.48%) and linoleic acid (C18:2; 12.82%–13.61%), which are essential and significant for the growth and development of human being.…”

Section: Resultsmentioning

confidence: 99%

“…Flaxseed oil, which is rich in α‐linolenic acid, provides the correct balance of essential fatty acids in the human diet and is gaining increasing popularity as a cooking vegetable oil (Chirino‐Galindo, Barrera‐Argüelles, Trejo‐González, Mejía‐Zepeda, & Palomar‐Morales, 2017; Jiajie & Ma, 2014; Morshedzadeh et al, 2019). Moreover, numerous studies have revealed that a dietary intake of flaxseed oil rich in α‐linolenic acid helps prevent chronic subhealth symptoms such as hyperlipidemia and hyperglycemia (El‐Waseif, El‐Dayem, Hashem, & El‐Behairy, 2014; Kaplan, Şingirik, Erdoğan, & Doran, 2017; Wong, Chahal, Manlhiot, Niedra, & Mccrindle, 2013). Currently, traditional high‐temperature roasting pretreatment is the most commonly used flaxseed oil production process; however, the application of microwave technology to oil crops has also gained popularity in recent years (Koubaa et al, 2016; Nemes, 2012).…”

Section: Introductionmentioning

confidence: 99%

Preparation of high‐quality concentrated fragrance flaxseed oil by steam explosion pretreatment technology

Guo

Huang

et al. 2020

Food Science & Nutrition

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In this study, flaxseed was pretreated by steam explosion technology and subsequently pressed to prepare flaxseed oil. GC, UPLC, HPLC, and GC-MS techniques were used to analyze the quality characteristics of the prepared flaxseed oil. These included the food safety risk indices, micronutrient components, and oxidative stability. The effects of different steam explosion pressures on the quality characteristics and relative volatile components of flaxseed oil were also investigated. The results revealed that steam explosion pretreatment technology could significantly increase the oil yield, improve micronutrient content, and strengthen the oxidation stability of the product. Moreover, the food safety risk indices (e.g., benzopyrene) were controlled within a reasonable range, while the fatty acid content remained almost unchanged. Notably, the relative pyrazine content in the total volatile components of flaxseed oil was 68.25% when the steam explosion pressure reached 1.2 MPa.This was considered as the main factor that contributed to the unique concentrated fragrance of the produced flaxseed oil. To prove the superiority of the steam explosion pretreatment, we compared this technique with traditional high-temperature roasting and popular microwave pretreatment techniques. The results revealed that flaxseed oil prepared by steam explosion pretreatment displayed the best quality characteristics and most concentrated fragrance. Thus, steam explosion technology shows great potential for application to produce high-quality concentrated fragrance flaxseed oil. This study provides significant reference and guidance for the preparation process of flaxseed oil. K E Y W O R D S concentrated fragrance, flaxseed oil, micronutrient content, pretreatment technology, steam explosion | 2113 YU et al.

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“…In the present study, the inclusion of flaxseed oil in the diet of horses in place of soybean oil caused a substantial decrease in the level of TG and the atherogenic LDL fraction of cholesterol and an increase in the percentage of HDL-TC. An increase in the beneficial HDL fraction is one of the most important criteria in assessing a product as a hypocholesterolemic factor [24]. Flaxseed oil has also been shown to decrease the TC/HDL ratio, which is a good indicator of the risk of atherosclerosis and other cardiovascular complications [25].…”

Section: Discussionmentioning

confidence: 99%

Effect of Dietary Flaxseed Oil Supplementation on the Redox Status, Haematological and Biochemical Parameters of Horses’ Blood

Sembratowicz

Zięba

Cholewińska

et al. 2020

Animals

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This study compared the effect of two dietary vegetable oils on plasma biochemical indices, haematological parameters, and redox status of horses. Forty riding horses (20 mares and 20 stallions) of the Malopolski breed were divided equally into two groups that were similar in terms of age, sex, and body weight (on average 530 ± 30 kg). The horses received soybean oil (SO) or flaxseed oil (FO) in the amount of 25 mL per 100 kg BW/day. After 60 days, blood was collected for biochemical and haematological analyses. The results show that horses receiving FO as compared to the SO group had significantly lower plasma levels of glucose, low density lipoprotein cholesterol, total cholesterol/high-density lipoprotein (HDL) ratio and triacylglycerols, as well as the activities of alanine aminotransferase and alkaline phosphatase. In turn, %HDL-TC and lactate dehydrogenase activity were significantly higher in the FO group. The inclusion of FO in the diet contributed to an increase in antioxidant indices: creatinine, vitamin C, copper, and zinc contents and also superoxide dismutase and catalase activities. The level of the end product of lipid peroxidation, i.e., malonyl dialdehyde, in the FO group as compared to the SO group was significantly lower. Moreover, FO caused an elevation in red blood cell indicators, lymphocyte count and lysozymes. In conclusion, FO exerts a beneficial effect by stimulating antioxidant defence mechanisms of horses and reducing the severity of oxidative stress. FO also improved the lipid profile and haematological parameters of the blood. The replacement of SO by FO is recommended based on these findings.

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Hypolipidemic effect of fat spreads containing flaxseed oil

Cited by 11 publications

References 26 publications

Chia Seed Oil Prevents High Fat Diet Induced Hyperlipidemia and Oxidative Stress in Mice

Chia Seed Oil Prevents High Fat Diet Induced Hyperlipidemia and Oxidative Stress in Mice

Preparation of high‐quality concentrated fragrance flaxseed oil by steam explosion pretreatment technology

Effect of Dietary Flaxseed Oil Supplementation on the Redox Status, Haematological and Biochemical Parameters of Horses’ Blood

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