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Benefits of blended oil consumption over other sources of lipids on cardiovascular system in obese rats

Abstract

High consumption of cooking oil in the modern society is believed to be the major cause of cardiovascular diseases. The effect of cooking oils depends on their fatty acids composition. Therefore, it is important to blend different types of oils to improve functional properties. In this study we evaluated the effects of the functional blended oil (BO) composed of high level of oleic acid (OA) (50.93%) and α-linolenic acid (ALA) (5.41%) on cardiovascular health, blood pressure (BP) and body weight (BW) in comparison with lard oil (LO) and peanut oil (PO). Ninety male Wistar rats were divided into three groups and fed for 12 weeks with BO, LO and PO. Each group was divided into low, middle and high fat group and fed oil supply ratio of 6.7%, 10.9% and 48.1%, respectively. After the feeding period, the rats were sacrificed, data collected and analyzed. Rats treated with BO especially high dose (HBO); had significantly lower body weight, fat weight, liver weight, fat ratio, food intake and energy intake. BO significantly reduced n-6/n-3 levels in plasma, liver and adipose tissues as well as serum triglycerides (TG) and low density lipoprotein cholesterol (LDL-C) but contrarily increased high density lipoprotein cholesterol (HDL-C). Furthermore, HBO treatments decreased mRNA expression of lipid anabolism-related genes, lipid inflammatory-related genes, toll-like receptor 4 (TLR4), nuclear factor kappa beta (NF-kB) and monocyte chemoattractant protein (MCP)-1 and increased lipid catabolism-related genes as well as Peroxisome proliferator-activated receptor gamma mRNA (PPARγ mRNA). In terms of antioxidant enzymes, BO treatment has increased the activity of catalase (CAT), glutathione peroxidase (GPx) and superoxide dismutase (SOD) by lowering malondialdehyde (MDA) and reactive oxygen species (ROS) in tissues. Moreover, BO supplementation showed a significant lowering effect on serum levels of C- reactive protein (CRP) and tumor necrosis factor alpha (TNF-α), blood pressure (BP), atherosclerosis index (AI) and Heart rate (HR). These findings highlight that the new blend of canola oil, corn oil, olive oil, peanut oil and sunflower oil with low n-6/n-3 PUFA ratio of 6:1 could prevent and control cardiovascular diseases (CVDs).

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Publication details

The article was received on 25 Jun 2019, accepted on 08 Aug 2019 and first published on 12 Aug 2019


Article type: Paper
DOI: 10.1039/C9FO01353A
Food Funct., 2019, Accepted Manuscript

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    Benefits of blended oil consumption over other sources of lipids on cardiovascular system in obese rats

    A. Uriho, S. Yang, X. Tang, C. Liu, S. Wang , C. Yang , J. Zhang and P. Zhou, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C9FO01353A

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