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Modulatory effect of dietary factors on iron-induced in vivo lipid peroxidation in liver and serum of albino rats.

Ramachandran, H. D. and Kusum, R. and Raina, P. L. (2006) Modulatory effect of dietary factors on iron-induced in vivo lipid peroxidation in liver and serum of albino rats. Indian Journal of Experimental Biology, 44 (1). pp. 32-38. ISSN 0019-5189

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Abstract

Effect of a computed diet based on cereals and spices incorporated with either crude palm oil (CPO)/soybean oil (SBO)/cod liver oil (CLO) at 10% level in the diet in modulating iron-induced in vivo lipid peroxidation was carried out during a 12 week study in albino rats. Three groups of rats, each divided into three sets were fed diets based on casein/ragi/jowar incorporated with CPO or SBO or CLO. The casein group of rats did not receive any spice mixture, while the ragi and jowar groups received spice mixture at 2.5% level. Serum lipid analysis showed significant increase in cholesterol, LDL-c + VLDL-c and decrease in HDL-c levels in all the iron treated group of animals. In liver, non-significant increase in total cholesterol triglyceride and decrease in phospholipid levels were noted. Fatty acid profile of liver tissue exhibited low 18:2 levels in various experimental groups due to peroxidation of membrane lipids. Histopathological examination of liver tissue in particular showed mild cytoplasmic vacuolation in control group of rats fed ragi/jowar and moderate vacuolation in all the iron-treated groups. The results demonstrate that different dietary components can beneficially modulate free radical mediated oxidative stress induced by lipid peroxidation.

Item Type: Article
Uncontrolled Keywords: lipid peroxidation; cereals; spices
Subjects: 600 Technology > 08 Food technology > 11 Food Biochemistry
600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 08 Food Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Users 16 not found.
Date Deposited: 09 Aug 2011 05:30
Last Modified: 28 Dec 2011 09:36
URI: http://ir.cftri.com/id/eprint/1950

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