PLANT STEROLS, DEGREE OF UNSATURATION, AND HYPOCHOLESTEROLEMIC ACTION OF CERTAIN FATS

1958 ◽  
Vol 36 (1) ◽  
pp. 895-911 ◽  
Author(s):  
J. M. R. Beveridge ◽  
W. Ford Connell ◽  
G. A. Mayer ◽  
H. L. Haust
Keyword(s):  
Fatty Acids ◽  
Corn Oil ◽  
Plasma Cholesterol ◽  
Initial Period ◽  
Coconut Oil ◽  
Simple Relationship ◽  
Hypocholesterolemic Effect ◽  
Short Chain Length ◽  
Degree Of Unsaturation ◽  
Hypocholesterolemic Action

Dietary experiments in which food was supplied in the form of a homogeneous liquid formula ration of definitely known composition have been performed on 171 subjects (159 men and 12 women, university students).During an initial period of 8 days all subjects ate the same ration and then groups of 8 to 12 individuals were given rations varying in respect of the fat moiety for a further 8 days. Plasma cholesterol analyses were performed at day 0, 4, 8, 12, and 16.The results obtained were interpreted as indicating that: firstly, there is no simple relationship between the hypocholesterolemic effect of an oil and degree of unsaturation; secondly, sitosterol or something closely associated with this sterol in the unsaponifiable matter accounts for a large part of the hypocholesterolemic activity of corn oil; and thirdly, certain fatty acids of short chain length or some other substance in butterfat and coconut oil have a hypercholesterolemic effect.

PLANT STEROLS, DEGREE OF UNSATURATION, AND HYPOCHOLESTEROLEMIC ACTION OF CERTAIN FATS

1958 ◽  
Vol 36 (9) ◽  
pp. 895-911 ◽  
Author(s):  
J. M. R. Beveridge ◽  
W. Ford Connell ◽  
G. A. Mayer ◽  
H. L. Haust
Keyword(s):  
Fatty Acids ◽  
Corn Oil ◽  
Plasma Cholesterol ◽  
Initial Period ◽  
Coconut Oil ◽  
Simple Relationship ◽  
Hypocholesterolemic Effect ◽  
Short Chain Length ◽  
Degree Of Unsaturation ◽  
Hypocholesterolemic Action

Dietary experiments in which food was supplied in the form of a homogeneous liquid formula ration of definitely known composition have been performed on 171 subjects (159 men and 12 women, university students).During an initial period of 8 days all subjects ate the same ration and then groups of 8 to 12 individuals were given rations varying in respect of the fat moiety for a further 8 days. Plasma cholesterol analyses were performed at day 0, 4, 8, 12, and 16.The results obtained were interpreted as indicating that: firstly, there is no simple relationship between the hypocholesterolemic effect of an oil and degree of unsaturation; secondly, sitosterol or something closely associated with this sterol in the unsaponifiable matter accounts for a large part of the hypocholesterolemic activity of corn oil; and thirdly, certain fatty acids of short chain length or some other substance in butterfat and coconut oil have a hypercholesterolemic effect.

Effect of saturated fat diets on rat liver NADP-linked enzymes

1965 ◽  
Vol 209 (4) ◽  
pp. 773-780 ◽  
Author(s):  
Helen M. Tepperman ◽  
Jay Tepperman
Keyword(s):  
Fatty Acids ◽  
Enzyme Activity ◽  
Rat Liver ◽  
Corn Oil ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Liver Slices ◽  
Fat Diets ◽  
Effect Of Feeding

The aggregate hexosemonophosphate dehydrogenase (HMPD) activity was found to be higher in livers of rats fed a diet containing saturated fat (hydrogenated coconut oil = H) for 7 days and fasted for 48 hr than it was in similarly prepared animals fed a corn oil (CO) diet. Later, a liver HMPD-increasing effect of feeding H was found in nonfasted animals. Lipogenesis (i.e., the incorporation of acetate-1-C14 into fatty acids by liver slices) was shown to be as low or lower in the H group as in the CO. Liver slices prepared from H and CO diet adapted rats were incubated with either acetate-1-C14 or palmitate-1-C14 and the extent of incorporation of C14 into individual fatty acids was measured. With both substrates more radioactivity was found in 16:1, 18:0, and 18:1 in the case of H-fed animals. It is proposed that a component of the signal for eliciting increased NADP-linked enzyme activity in the H rats was an increased rate of oxidation of NADPH attendant on monoene formation and chain lengthening.

Lipids of the intestinal mucosa of normal and essential fatty acid deficient rats

1970 ◽  
Vol 48 (9) ◽  
pp. 631-639 ◽  
Author(s):  
M. Yurkowski ◽  
B. L. Walker
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Essential Fatty Acid ◽  
Corn Oil ◽  
Essential Fatty Acids ◽  
Coconut Oil ◽  
Fatty Acid Deficiency ◽  
Arachidonic Acids ◽  
Layer Chromatography

Mucosal lipids were isolated from the proximal, middle, and distal intestinal sections of rats fed diets containing either 10% corn oil or 10% hydrogenated coconut oil, the latter diet being deficient in essential fatty acids. By a combination of column and thin-layer chromatography, the lipids were fractionated and the major components found to consist of triglycerides, free fatty acids, cholesterol, phosphatidylcholine, and phosphatidylethanolamine. Several minor constituents were present. Triglycerides and free fatty acids were generally present in higher concentrations in animals fed corn oil, and the concentration of mucosal triglycerides decreased towards the distal end of the intestine whereas free fatty acids increased in this group. Essential fatty acid deficiency resulted in lower levels of linoleic and arachidonic acids and higher levels of palmitoleic, oleic, and eicosatrienoic acids in the mucosal lipids. Mono- and di-enoic fatty acids tended to decrease in concentration from the proximal to the distal end of the intestine; the polyunsaturated acids and, to some extent, the saturated acids, were lowest in the proximal section of the intestine.

DIETARY FACTORS AFFECTING THE LEVEL OF PLASMA CHOLESTEROL IN HUMANS: THE ROLE OF FAT

1956 ◽  
Vol 34 (3) ◽  
pp. 441-455 ◽  
Author(s):  
J. M. R. Beveridge ◽  
W. F. Connell ◽  
G. A. Mayer
Keyword(s):  
Corn Oil ◽  
Plasma Cholesterol ◽  
Initial Period ◽  
Dietary Factors ◽  
Chicken Fat ◽  
Animal Fats ◽  
Percentage Decrease ◽  
Cholesterol Levels ◽  
The Individual ◽  
Average Individual

Three dietary experiments have been performed in which 36, 37, and 49 male medical students and staff members participated as experimental subjects. In each study, everyone consumed the same homogeneous formula diet for eight days at which time they were divided into five groups. One group was maintained on the original diet for a further eight days and the others were given diets varying in respect of the level and nature of the fat moiety. Protein supplied 16.9% of total calories in all experimental rations. In the first experiment, 37 subjects ingested a diet providing 58.5% of calories as corn oil. During the initial period the average of the individual percentage decreases in plasma cholesterol was 32.0 (P = < 0.01). Those continuing on corn oil displayed a further insignificant decrease. The others, receiving diets high in beef dripping, chicken fat, lard, and butter showed average individual percentage increases of 11.7 (P = > 0.05), 12.7 (P = > 0.05), 15.4 (P = < 0.01), and 28.8 (P = < 0.01), respectively. In the second experiment, 49 subjects consumed a fat-free diet for eight days. The average individual percentage decrease in plasma cholesterol was 22.2 (P = < 0.01). Those continuing on the fat-free diet showed little further change. Those ingesting 20 and 60% of calories as corn oil showed further percentage decreases of 6.9 (P = > 0.05) and 15.2 (P = < 0.01), respectively. By contrast, those receiving diets providing 20 and 60%, of calories as butterfat showed respectively percentage increases of 6.6 (P = > 0.05) and 21.7 (P = < 0.01). In the third experiment, 36 subjects ingested for eight days a diet in which butterfat provided 60% of calories. The plasma cholesterol level remained essentially constant, and did not change significantly in those continuing on this diet for a further eight days. The composition of the fat moiety in the remaining groups in terms of per cent calories derived from butter-fat and corn oil respectively was: 45: 15; 30: 30; 15: 45; and 0: 60. The averages of the individual percentage decreases in plasma cholesterol values were, respectively, 3.9, 15.9, 27.1, and 32.0. Except for the lowest of these values all the changes are highly significant (P = < 0.01). In addition to other conclusions that may be drawn from this work, these studies reveal that (1) there is a factor (or are factors) in certain animal fats that acts to elevate plasma cholesterol levels, and (2) there is a factor (or are factors) in corn oil that acts to depress plasma cholesterol levels.

Complex Modulation of Cytokine Induction by Endotoxin and Tumour Necrosis Factor from Peritoneal Macrophages of Rats by Diets Containing Fats of Different Saturated, Monounsaturated and Polyunsaturated Fatty Acid Composition

1994 ◽  
Vol 87 (2) ◽  
pp. 173-178 ◽  
Author(s):  
P. S. Tappia ◽  
R. F. Grimble
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Olive Oil ◽  
Tumour Necrosis Factor ◽  
Tumour Necrosis ◽  
Corn Oil ◽  
Interleukin 1 ◽  
Coconut Oil ◽  
Tumour Necrosis Factor Production ◽  
Necrosis Factor

1. Responses to cytokines and other inflammatory stimuli have been shown to be enhanced by fats rich in n − 6 polyunsaturated fatty acids and suppressed by fats rich in n − 3 polyunsaturated fatty acids and oleic acid or poor in n − 6 polyunsaturated fatty acids. 2. Corn oil is rich and coconut oil, olive oil and butter are poor in n − 6 polyunsaturated fatty acids. Olive oil and butter are rich in oleic acid. Fish oil is rich in n − 3 polyunsaturated fatty acids. 3. The present study examines the effects of feeding standard chow or corn, coconut, fish and olive oils and butter for 4 and 8 weeks on subsequent cytokine production by peritoneal macrophages of rats. 4. Tumour necrosis factor production in response to a lipopolysaccharide stimulus and interleukin-1 and interleukin-6 production in response to a tumour necrosis factor challenge were studied. 5. All fats produced a small, but statistically insignificant, reduction in tumour necrosis factor production, which was greatest for olive oil at 8 weeks. 6. After 4 weeks, fish and olive oil significantly reduced interleukin-1 production. After 8 weeks, coconut oil suppressed production of the cytokine, and the inhibitory effect of fish oil was still apparent. After 8 weeks, corn and olive oil enhanced interleukin-1 production. 7. After 4 weeks of feeding, fish and olive oil enhanced interleukin-6 production. After 8 weeks, the enhancement by these fats increased, and corn oil and butter also enhanced production. Coconut oil produced no modulatory effect. 8. Only in the cases of the effect of fish and coconut oil in interleukin-1 production, corn oil on interleukin-1 and interleukin-6 production and olive oil in tumour necrosis factor production, were the effects of fats on cytokine production in concordance with their modulatory effects on responses to cytokines and other inflammatory agents in vivo.

scholarly journals Effect of dietary fats rich in lauric, myristic, palmitic, oleic or linoleic acid on plasma, hepatic and biliary lipids in cholesterol-fed hamsters

1997 ◽  
Vol 77 (4) ◽  
pp. 605-620 ◽  
Author(s):  
Elke A. Trautwein ◽  
Angelika Kunath-Rau ◽  
Juliane Dietrich ◽  
Stephan Drusch ◽  
Helmut F. Erbersdobler
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Rapeseed Oil ◽  
Plasma Cholesterol ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Dietary Fats ◽  
Cholesterol Gallstones ◽  
Biliary Lipids ◽  
Sunflowerseed Oil

Effects of different dietary fats on plasma, hepatic and biliary lipids were determined in male golden Syrian hamsters (Mesocricetus auratus) fed on purified diets for 7 weeks. Diets were made by blending different fats containing characteristic fatty acids: butter (14:0 + 16:0), palm stearin (16:0), coconut oil (12:0 + 14:0), rapeseed oil (18:1), olive oil (18:l) and sunflowerseed oil (18:2). In all diets except the sunflowerseed oil diet dietary 18:2 was held constant at 2% energy. Total fat supplied 12% of energy and cholesterol was added at 4 g/kg diet. Plasma cholesterol and triacyglycerol concentrations were increased by dietary cholesterol. After 7 weeks, plasma cholesterol concentrations were highest with the palm Stearin, coconut oil and olive oil diets (8·9, 8·9 and 9·2 mmol/l) and lowest with the rapeseed oil and sdowerseed oil diets (6·7 and 5·5 mmol/l) while the butter diet was intermediate (8·5 mmol/l). Hepatic cholesterol concentration was highest in hamsters fed on the olive oil diet and lowest with the palm stearin diet (228v. 144 µmol/g liver). Biliary lipids, lithogenic index and bile acid profile of the gall-bladder bile did not differ significantly among the six diets. Although the gallstone incidence was generally low in this study, three out of 10 hamsters fed on the palm stearin diet developed cholesterol gallstones. In contrast, no cholesterol gallstones were found with the other diets. Rapeseed and dowerseed oils caused the lowest plasma cholesterol and triacyglycerol concentrations whereas olive oil failed to demonstrate a cholesterol-lowering effect compared with diets rich in saturated fatty acids. Since 18:2 was kept constant at 2% of energy in all diets, the different responses to rapeseed and olive oils could possibly be attributed to their different contents of 16:0 (5·6 %v. 12·8% respectively). Other possible explanations are discussed.

scholarly journals Replacement of dietary saturated fat with monounsaturated fat: effect on atherogenesis in cholesterol-fed rabbits clamped at the same plasma cholesterol level

1995 ◽  
Vol 74 (4) ◽  
pp. 509-521 ◽  
Author(s):  
Lars B. Nielsen ◽  
Per Leth-Espensen ◽  
Børge G. Nordestgaard ◽  
Eline Forged ◽  
Knud Kjeldsen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Olive Oil ◽  
Plasma Cholesterol ◽  
Saturated Fatty Acids ◽  
Dietary Cholesterol ◽  
Saturated Fat ◽  
Coconut Oil ◽  
Cholesterol Concentration ◽  
Monounsaturated Fat ◽  
Aortic Cholesterol

The aim was to compare the effect on atherogenesis of dietary monounsaturated and saturated fatty acids in cholesterol-clamped rabbits. To obtain an average plasma cholesterol concentration of 20 mmol/l in each rabbit during the 13-week cholesterol-feeding period, dietary cholesterol was adjusted weekly. The amount of fat fed daily was 10 g per rabbit in Expts A (n 23), C (n 36), and D (n 58) and 5 g per rabbit in Expt B (n 24). The source of monounsaturated fatty acids was olive oil in all four experiments. The source of saturated fatty acids was butter in Expt A, lard in Expt B, coconut oil in Expt C, and butter or lard in Expt D. Generally, olive oil-fed groups received more cholesterol and tended to have more cholesterol in VLDL and less in LDL compared with groups receiving saturated fat. Analysis of variance of the combined results of all four experiments showed that, in comparison with saturated fat, olive oil lowered aortic cholesterol by 13 (−9–30, 95% confidence interval) % in the aortic arch, and by 10 (−10–26) % in the thoracic aorta, which was not significant. In the comparison with olive oil, no differences in effects on aortic cholesterol content were detected between butter, lard and coconut oil. These findings do not support the view that replacement of dietary saturated fat with olive oil has a major impact on the development of atherosclerosis in addition to that accounted for by changes in plasma cholesterol levels.

Insulin, metabolites and fatty acids concentrations in blood plasma of horses offered linseed oil in the concentrate

2007 ◽  
Vol 2007 ◽  
pp. 32-32
Author(s):  
L. Istasse ◽  
A. Delobel ◽  
O. Dotreppe ◽  
J.L. Hornick
Keyword(s):  
Fatty Acids ◽  
Risk Factor ◽  
Blood Plasma ◽  
Corn Oil ◽  
Linseed Oil ◽  
Coconut Oil ◽  
Energy Requirements ◽  
Fat Supplementation ◽  
High Starch ◽  
Striking Effect

The most striking effect of effort in horses is an increase in energy requirements covered mainly by intakes of large amounts of cereals. Cereals are high in starch, an easily available carbohydrate. High starch feeding is a well known risk factor for the development of intestinal disorders and injuries such as laminites (Clarke et al., 1990). The use of oil in horses diets is an alternative to reduce cereals incorporation. Corn oil, soja oil or coconut oil are often incorporated owing to their good palatability. The aim of the present work was to propose linseed oil as an alternative for fat supplementation in horses rations.

Cholesterol-induced stimulation of platelet aggregation is prevented by a hempseed-enriched dietThis article is one of a selection of papers published in the special issue Bridging the Gap: Where Progress in Cardiovascular and Neurophysiologic Research Meet.

2008 ◽  
Vol 86 (4) ◽  
pp. 153-159 ◽  
Author(s):  
M.A. Prociuk ◽  
A.L. Edel ◽  
M.N. Richard ◽  
N.T. Gavel ◽  
B.P. Ander ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Platelet Aggregation ◽  
Plasma Levels ◽  
Plasma Cholesterol ◽  
Control Diet ◽  
Coconut Oil ◽  
Elevated Plasma ◽  
Dietary Interventions ◽  
Regular Control ◽  
Stimulation Of

Hypercholesterolemia indirectly increases the risk for myocardial infarction by enhancing the ability of platelets to aggregate. Diets enriched with polyunsaturated fatty acids (PUFAs) have been shown to reduce the detrimental effects of cholesterol on platelet aggregation. This study investigated whether dietary hempseed, a rich source of PUFAs, inhibits platelet aggregation under normal and hypercholesterolemic conditions. Male New Zealand white rabbits were fed one of 6 dietary interventions: regular control diet (RG); control diet + 10% hempseed (HP); control diet + 10% partially delipidated hempseed (DHP); control diet + 0.5% cholesterol (OL); control diet + 0.5% cholesterol + 10% hempseed (OLHP); control diet + 5% coconut oil (CO). After 8 weeks, blood was collected to measure ADP- and collagen-induced platelet aggregation and plasma levels of fatty acids, cholesterol, and triglycerides. The hempseed-fed animals (HP and OLHP) displayed elevated plasma levels of PUFAs and a prominent enhancement in 18:3n-6 (γ-linolenic acid, GLA) levels, a unique PUFA found in hempseed. The cholesterol-supplemented groups (OL and OLHP) had significantly elevated plasma levels of cholesterol and triglycerides, but platelet aggregation was significantly augmented only in the OL group. The addition of hempseed to this diet (OLHP) normalized aggregation. The direct addition of GLA to the OL platelet samples blocked the cholesterol-induced stimulation of platelet aggregation. The results of this study demonstrate that when hempseed is added to a cholesterol-enriched diet, cholesterol-induced platelet aggregation returns to control levels. This normalization is not due to a reduction in plasma cholesterol levels, but may be partly due to increased levels of plasma GLA.

DIETARY FACTORS AFFECTING THE LEVEL OF PLASMA CHOLESTEROL IN HUMANS: THE ROLE OF FAT

1956 ◽  
Vol 34 (1) ◽  
pp. 441-455 ◽  
Author(s):  
J. M. R. Beveridge ◽  
W. F. Connell ◽  
G. A. Mayer
Keyword(s):  
Corn Oil ◽  
Plasma Cholesterol ◽  
Initial Period ◽  
Dietary Factors ◽  
Chicken Fat ◽  
Animal Fats ◽  
Percentage Decrease ◽  
Cholesterol Levels ◽  
The Individual ◽  
Average Individual

Three dietary experiments have been performed in which 36, 37, and 49 male medical students and staff members participated as experimental subjects. In each study, everyone consumed the same homogeneous formula diet for eight days at which time they were divided into five groups. One group was maintained on the original diet for a further eight days and the others were given diets varying in respect of the level and nature of the fat moiety. Protein supplied 16.9% of total calories in all experimental rations. In the first experiment, 37 subjects ingested a diet providing 58.5% of calories as corn oil. During the initial period the average of the individual percentage decreases in plasma cholesterol was 32.0 (P = < 0.01). Those continuing on corn oil displayed a further insignificant decrease. The others, receiving diets high in beef dripping, chicken fat, lard, and butter showed average individual percentage increases of 11.7 (P = > 0.05), 12.7 (P = > 0.05), 15.4 (P = < 0.01), and 28.8 (P = < 0.01), respectively. In the second experiment, 49 subjects consumed a fat-free diet for eight days. The average individual percentage decrease in plasma cholesterol was 22.2 (P = < 0.01). Those continuing on the fat-free diet showed little further change. Those ingesting 20 and 60% of calories as corn oil showed further percentage decreases of 6.9 (P = > 0.05) and 15.2 (P = < 0.01), respectively. By contrast, those receiving diets providing 20 and 60%, of calories as butterfat showed respectively percentage increases of 6.6 (P = > 0.05) and 21.7 (P = < 0.01). In the third experiment, 36 subjects ingested for eight days a diet in which butterfat provided 60% of calories. The plasma cholesterol level remained essentially constant, and did not change significantly in those continuing on this diet for a further eight days. The composition of the fat moiety in the remaining groups in terms of per cent calories derived from butter-fat and corn oil respectively was: 45: 15; 30: 30; 15: 45; and 0: 60. The averages of the individual percentage decreases in plasma cholesterol values were, respectively, 3.9, 15.9, 27.1, and 32.0. Except for the lowest of these values all the changes are highly significant (P = < 0.01). In addition to other conclusions that may be drawn from this work, these studies reveal that (1) there is a factor (or are factors) in certain animal fats that acts to elevate plasma cholesterol levels, and (2) there is a factor (or are factors) in corn oil that acts to depress plasma cholesterol levels.

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