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 journalArticle

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 languageEnglish
Pages (from-to)297-303
Number of pages7
JournalJournal of the American Oil Chemists' Society
Volume54
Issue number7
DOIs
Publication statusPublished - 01-07-1977
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Chemistry (miscellaneous)
  • Food Science

Fingerprint Dive into the research topics of 'Hypocholesterolemic effect induced in rats by oil-sardine (Sardinella longiceps) fish and sardine oils having different degrees of unsaturation'. Together they form a unique fingerprint.

  • Cite this