. 2001; 14(2): 79-86 | |||
Changes in Serum Lipid Profile and Malondialdehyde following Consumption of Fresh or Heated Red Palm OilJaarin Kamsiah1, S. Nik Aziz1, S. Tan Siew1, I. Syed Zahir21Department of Pharmacology, Faculty of Medicine, University Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia.2Department of Biomedical Science, Faculty of Allied Medical Science, University Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia. The effect of chronic consumption of fresh and heated red palm oil (RO) on lipid profile and lipid peroxidation was investigated. Thirty male rats were divided into 3 groups, each treated with the following prescribed food: (i) basal diet fortified with 15% weight/weight (w/w) fresh red palm oil (FRO), or (ii) heated once red palm oil (1H-RO) or (iii) heated 5 times red palm oil (5H-RO) for 20 weeks. There was a significant increase (p<0.05) in MDA concentration in all 3 groups compared to their respective baseline concentrations and a significant decrease (p<0.05) in total cholesterol (TC) concentration. However, the transient changes observed in serum triglyceride and HDL-cholesterol concentration did not attain significant values. Jaarin Kamsiah, S. Nik Aziz, S. Tan Siew, I. Syed Zahir. Changes in Serum Lipid Profile and Malondialdehyde following Consumption of Fresh or Heated Red Palm Oil. . 2001; 14(2): 79-86 Sorumlu Yazar: Jaarin Kamsiah, Malaysia |
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