Hypocholesterolemic effect induced in rats by oil-sardine (Sardinella longiceps) fish and sardine oils having different degrees of unsaturation

D. P. Sen; C. S. Bhandary; Indira A S Murti; S. Narasimha Rao; B. Mukta Bai; M. P. Pai

doi:10.1007/BF02671100

Hypocholesterolemic effect induced in rats by oil-sardine (Sardinella longiceps) fish and sardine oils having different degrees of unsaturation

D. P. Sen, C. S. Bhandary, Indira A S Murti, S. Narasimha Rao, B. Mukta Bai, M. P. Pai

Research output: Contribution to journal › Article › peer-review

15 Citations (Scopus)

Abstract

Oil-sardine (Sardinella longiceps) fish and its oil were found to have pronounced hypocholesterolemic effect in cholesterol bile salt stressed rats. Effect of fish was more than that observed with its oil. "Stearin" free or solvent winterized sardine oil with more unsaturation showed better effect than sardine oil as such. A significant correlation was observed between iodine value, ratio of polyunsaturated to saturated fatty acids and (2S-P) value of dietary fats, and logarithm of therminal serum total cholesterol (TC). Similarly a correlation between square root of iodine value and terminal serum TC was also observed. However, cholesterol lowering effect was not predictable on the basis of linoleic, arachidonic eicosapentaenoic, and docosahexaenoic acid contents.

Original language	English
Pages (from-to)	297-303
Number of pages	7
Journal	Journal of the American Oil Chemists' Society
Volume	54
Issue number	7
DOIs	https://doi.org/10.1007/BF02671100
Publication status	Published - 01-07-1977
Externally published	Yes

All Science Journal Classification (ASJC) codes

Chemistry (miscellaneous)
Food Science

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10.1007/BF02671100

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title = "Hypocholesterolemic effect induced in rats by oil-sardine (Sardinella longiceps) fish and sardine oils having different degrees of unsaturation",

abstract = "Oil-sardine (Sardinella longiceps) fish and its oil were found to have pronounced hypocholesterolemic effect in cholesterol bile salt stressed rats. Effect of fish was more than that observed with its oil. {"}Stearin{"} free or solvent winterized sardine oil with more unsaturation showed better effect than sardine oil as such. A significant correlation was observed between iodine value, ratio of polyunsaturated to saturated fatty acids and (2S-P) value of dietary fats, and logarithm of therminal serum total cholesterol (TC). Similarly a correlation between square root of iodine value and terminal serum TC was also observed. However, cholesterol lowering effect was not predictable on the basis of linoleic, arachidonic eicosapentaenoic, and docosahexaenoic acid contents.",

author = "Sen, {D. P.} and Bhandary, {C. S.} and Murti, {Indira A S} and Rao, {S. Narasimha} and Bai, {B. Mukta} and Pai, {M. P.}",

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AU - Sen, D. P.

AU - Bhandary, C. S.

AU - Murti, Indira A S

AU - Rao, S. Narasimha

AU - Bai, B. Mukta

AU - Pai, M. P.

PY - 1977/7/1

Y1 - 1977/7/1

N2 - Oil-sardine (Sardinella longiceps) fish and its oil were found to have pronounced hypocholesterolemic effect in cholesterol bile salt stressed rats. Effect of fish was more than that observed with its oil. "Stearin" free or solvent winterized sardine oil with more unsaturation showed better effect than sardine oil as such. A significant correlation was observed between iodine value, ratio of polyunsaturated to saturated fatty acids and (2S-P) value of dietary fats, and logarithm of therminal serum total cholesterol (TC). Similarly a correlation between square root of iodine value and terminal serum TC was also observed. However, cholesterol lowering effect was not predictable on the basis of linoleic, arachidonic eicosapentaenoic, and docosahexaenoic acid contents.

AB - Oil-sardine (Sardinella longiceps) fish and its oil were found to have pronounced hypocholesterolemic effect in cholesterol bile salt stressed rats. Effect of fish was more than that observed with its oil. "Stearin" free or solvent winterized sardine oil with more unsaturation showed better effect than sardine oil as such. A significant correlation was observed between iodine value, ratio of polyunsaturated to saturated fatty acids and (2S-P) value of dietary fats, and logarithm of therminal serum total cholesterol (TC). Similarly a correlation between square root of iodine value and terminal serum TC was also observed. However, cholesterol lowering effect was not predictable on the basis of linoleic, arachidonic eicosapentaenoic, and docosahexaenoic acid contents.

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Hypocholesterolemic effect induced in rats by oil-sardine (Sardinella longiceps) fish and sardine oils having different degrees of unsaturation

Abstract

All Science Journal Classification (ASJC) codes

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