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IJEB Vol.44(01) [January 2006] >


Title: Modulatory effect of dietary factors on iron-induced in vivo lipid peroxidation in liver and serum of albino rats
Authors: Ramachandran, H D
R, Kusum
Raina, P L
Keywords: Cholesterol
Crude palm oil
Cod liver oil
Fatty acids
Lipid peroxidation
Oxidative stress
Soybean oil
Issue Date: Jan-2006
Publisher: CSIR
Abstract: Effect of a computed diet based on cereals and spices incorporated with either crude palm oil (CPO)/soybean oil (SBO)/cod liver oil (CLO) at 10% level in the diet in modulating iron-induced in vivo lipid peroxidation was carried out during a 12 week study in albino rats. Three groups of rats, each divided into three sets were fed diets based on casein/ragi/jowar incorporated with CPO or SBO or CLO. The casein group of rats did not receive any spice mixture, while the ragi and jowar groups received spice mixture at 2.5% level. Serum lipid analysis showed significant increase in cholesterol, LDL-c + VLDL-c and decrease in HDL-c levels in all the iron treated group of animals. In liver, non-significant increase in total cholesterol triglyceride and decrease in phospholipid levels were noted. Fatty acid profile of liver tissue exhibited low 18:2 levels in various experimental groups due to peroxidation of membrane lipids. Histopathological examination of liver tissue in particular showed mild cytoplasmic vacuolation in control group of rats fed ragi/jowar and moderate vacuolation in all the iron-treated groups. The results demonstrate that different dietary components can beneficially modulate free radical mediated oxidative stress induced by lipid peroxidation.
Page(s): 32-38
ISSN: 0975-1009 (Online); 0019-5189 (Print)
Source:IJEB Vol.44(01) [January 2006]

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