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Dietary unsaturated fatty acids, vitamin E, curcumin and eugenol alter serum and liver lipid peroxidation in rats.

Pulla Reddy, A. C. and Lokesh, B. R. (1994) Dietary unsaturated fatty acids, vitamin E, curcumin and eugenol alter serum and liver lipid peroxidation in rats. Nutrition Research, 14 (9). pp. 1423-1437.

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Abstract

Male rats, 70-75 g, were fed on purified diets containing peanut oil or cod liver oil 10 weight% for 8 weeks. In a parallel set of experiments, these diets were also supplemented with curcumin (1) or eugenol (0.05) or vitamin E (0.02 g/100 g). The liver microsomal phospholipids isolated from rats fed on cod liver oil were enriched with n-3 fatty acids. Dietary curcumin, eugenol or vitamin E did not alter the fatty acid composition of liver microsomal phospholipids of rats fed on peanut or cod liver oil. The serum and liver lipid peroxidation were higher in rats fed on cod liver oil compared with rats fed on peanut oil. The dietary curcumin, eugenol or vitamin E significantly reduced lipid peroxidation in serum and liver of rats fed on peanut oil or cod liver oil. Dietary vitamin E, but not curcumin or eugenol, enhanced the hepatic stores of vitamin E. The results suggest that, in addition to vitamin E, curcumin and eugenol may be helpful in lowering lipid peroxidation in rats fed on unsaturated lipids.

Item Type: Article
Uncontrolled Keywords: lipids-; spices-; medicinal-plants; lipid-peroxidation; blood-; liver-; unsaturated-fatty-acids; vitamin-E; curcumin-; eugenol-; intake-; essential-oils; monoterpenoids-; phenolic-compounds; pharmacology-
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 01 Medical sciences > 05 Dietetics
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 07:14
Last Modified: 28 Dec 2011 10:03
URI: http://ir.cftri.com/id/eprint/8428

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