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Long term feeding effect of thermally oxidised oils on antioxidant enzymes in rats.

Narasimhamurthy, K. and Raina, P. L. (1999) Long term feeding effect of thermally oxidised oils on antioxidant enzymes in rats. Indian Journal of Experimental Biology, 37 (10). pp. 1042-1045.

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Abstract

The effect of long-term feeding of thermally oxidised oils on activities of hepatic antioxidant enzymes, catalase, glutathione peroxidase (GPX), glutathione-S-transferase (GST) and superoxide dismutase (SOD) at 5 and 20% for 20 weeks was studied in laboratory rats. Activity of catalase increased in the group fed on heated and fried oil, whereas activities of GPX, GST and SOD decreased in heated and fried oil groups. Increase or decrease in activities of these enzymes is thought to be related to several factors like heating and frying conditions, nature of fat, extent of peroxidation, presence of antioxidants, and duration of feeding.

Item Type: Article
Uncontrolled Keywords: processing-; cooking-; heat-treatment; antioxidants-; feeding-; oils-; enzymes-; catalase-; frying-; glutathione-; glutathione-peroxidase; laboratory-animals; laboratory-mammals; peroxidase-; peroxidation-; superoxide-dismutase
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Mar 2012 03:52
Last Modified: 08 Mar 2012 03:52
URI: http://ir.cftri.com/id/eprint/8610

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