Diacylglycerol (DAG) rich rice bran and sunflower oils modulate lipid profile and cardiovascular risk factors in Wistar rats.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13332/
https://doi.org/10.1016/j.jff.2017.10.049 |
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| Title |
Diacylglycerol (DAG) rich rice bran and sunflower oils modulate lipid profile
and cardiovascular risk factors in Wistar rats.
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| Creator |
Maheshwaraiah, A.
Gopala Krishna, A. G. Vijayaraj, P. Akhilender Naidu, K. |
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| Subject |
19 Lipids-oils/fats
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| Description |
Diacylglycerol (DAG) oil is suggested to have anti-obesity effect in view of its distinct metabolic fate and fat
oxidation. In the present investigation, dietary feeding of DAG rich sunflower and rice bran oils for 12 weeks in
Wistar rats significantly decreased triacylglycerol (TAG), total cholesterol and LDL-cholesterol in serum, liver
and adipose. Fat accumulation was decreased in DAG fed groups. Fecal cholesterol levels increased in DAG fed
rats. DAG rich oil decreased selected cardiovascular disease (CVD) risk factors such as serum C-reactive protein
(C-RP), tumor necrosis factor-alpha (TNF-α), platelet aggregation and expression of thoracic aortic proteins such
as inducible nitric oxide synthase (i-NOS), cyclooxygenase-2 (COX-2), and vascular cell adhesion molecule-1
(VCAM-1) compared to TAG oil fed group. Serum clinical enzyme activity and histopathological observations of
liver conforms safety of DAG oil. Thus, DAG rich oil has beneficial metabolic effects by decreasing fat accumulation,
lipid profile and CVD risk factors.
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| Date |
2018
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13332/1/Journal%20of%20Functional%20Foods%2040%20%282018%29%20117%E2%80%93127.pdf
Maheshwaraiah, A. and Gopala Krishna, A. G. and Vijayaraj, P. and Akhilender Naidu, K. (2018) Diacylglycerol (DAG) rich rice bran and sunflower oils modulate lipid profile and cardiovascular risk factors in Wistar rats. Journal of Functional Foods, 40. pp. 117-127. |
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