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Effect of ghee feeding on rat platelets.

Niranjan, T. G. and Krishnakantha, T. P. (2000) Effect of ghee feeding on rat platelets. Nutrition Research, 20 (8). 1125-1138, 38 ref..

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Abstract

It has been suggested that ghee consumption can contribute to development of atherosclerosis, as the product is rich in saturated fatty acids and contains oxysterols, generated by prolonged heating. Effects of ghee on platelet characteristics were studied in rats fed fresh or thermally-oxidized ghee (2.5% of dietary fat) for 8 wk. Consumption of fresh ghee did not have an adverse effect on platelet function or membrane fluidity, but oxidized ghee resulted in increased platelet aggregation and changes in membrane fluidity.

Item Type: Article
Uncontrolled Keywords: DISEASES-; GHEE-; OXIDATION-; ANIMAL-MODELS; ATHEROSCLEROSIS-
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2011 05:37
Last Modified: 16 Jun 2011 05:37
URI: http://ir.cftri.com/id/eprint/7683

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