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Long-term feeding effects of heated and fried oils on hepatic antioxidant enzymes, absorption and excretion of fat in rats.

Authors
  • Purushothama, S
  • Ramachandran, H D
  • Narasimhamurthy, K
  • Raina, P L
Type
Published Article
Journal
Molecular and cellular biochemistry
Publication Date
May 01, 2003
Volume
247
Issue
1-2
Pages
95–99
Identifiers
PMID: 12841636
Source
Medline
License
Unknown

Abstract

Long-term feeding effect of heated and fried peanut (PNO), rice bran (RBO) and palm oil (PO) in the diet on the hepatic antioxidant enzyme status and absorption and excretion of fats were studied in laboratory rats. The rats were fed oils heated to 180 degrees C continuously for a period of 72 h or laboratory fried at 20% level in the diet for 18 weeks. The results of the study indicated a significant increase in the catalase activity in HO groups and decrease in the FRO groups. The GPx activity while significantly low in HO groups was high in FRO groups, whereas, significant decrease in GST activity was observed in both PNO-HO/FRO groups. Increased activity was noted in RBO-FRO and PO-HO/FRO groups. The SOD activity showed a mixed response in different heated/fried oils and a marginal increase in the levels of fecal fat excretion was observed in some of the heated/fried oil groups. The results indicated no appreciable damage with respect to these antioxidant enzymes. Also, feeding heated fats as high as 20% in the diet for long duration does not result either in reduced food intake or excess fecal fat excretion.

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