Influence of Blending of Edible Fats and Oils on Human Serum Cholesterol Level (Part 1)

Suzuki, S.; Oshima, S.

doi:10.5264/eiyogakuzashi.28.3

Cited by 26 publications

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“…Additionally, the ratio of HDL/total cholesterol was the highest in rats fed the 3S/7R blend. This finding suggests that the feeding of a cholesterol-free diet supplemented with the 3S/7R blend might be beneficial in reducing the risk of athero screlosis (6,7,18,19). Tsuji et al, reported that the 3S/7R blend reduced total and LDL cholesterol concentrations in healthy women even when they consumed cholesterol (5 eggs daily for 7d) (8).…”

Section: Discussionmentioning

confidence: 93%

“…In 1970, Suzuki and Oshima was the first group to blend SFO and RBO in different ratios and compare their cholesterol-lowering effects in human volunteers (6,7). They reported that those who consumed the oil blend of RBO and SFO at a ratio of 7:3 for 7d had a greater reduction in serum cholesterol level than those who consumed either oil alone or oil blends at different ratios.…”

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confidence: 99%

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Cholesterol Supplementation Attenuates the Hypocholesterolemic Effect of Rice Bran Oil in Rats.

Koba

Liu

Bobik

et al. 2000

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryRice bran oil (RBO), when blended with safflower oil (SFO) at the ratio of 7 to 3, has been shown to lower serum cholesterol in humans consuming cholesterol. The mechanism as to how this oil blend exerts its effect is not yet clear. This study examined the effect of cholesterol supplementation on the cholesterol-lowering ability of different RBO/SFO blends. Male Sprague Dawley rats (4wk old) were fed purified diets containing 10% fat with or without the addition of 0.5% cholesterol for 3wk. The fat was either SFO or RBO alone, or the mixture of these two oils at the ratio of 7:3 (7S/3R), 5:5 (5S/5R), or 3:7 (3S/7R). Without cholesterol supplementation, there were no significant differences in the serum and liver total cholesterol levels among different dietary fats. However, the HDL cholesterol level of rats fed the RBO-containing diets (especially in rats fed the 3S/7R diet) was higher than that of rats fed the diet containing SFO alone. This resulted in an increase in the ratio of HDL/total cholesterol-a desirable outcome. Supplementation of the diets with 0.5% cholesterol significantly increased the cholesterol level in both the serum and the liver. Increasing the proportion of RBO in the diet further raised the total cholesterol level in the serum whereas it reduced liver cholesterol. Then, the specific effect of the 3S/7R mix ture on the ratio of HDL/total cholesterol disappeared. These findings suggest that choles terol supplemented at the level of 0.5% in this study masked the cholesterol-lowering effect of RBO. Smaller percentages of polyunsaturated fatty acid (i.e., 18:2n-6) in the RBO-con taining diets than in the SFO diet might have reduced their ability to dispose the circulating serum cholesterol into the liver. Key Words rice bran oil, safflower oil, cholesterol, fatty acid profile, rats Polyunsaturated fats, such as safflower oil (SFO), are known to lower the level of serum cholesterol (1). The effect is attributed to their rich content of linoleic acid (e.g., up to 80% in SFO). On the other hand, rice bran oil (RBO), in spite of its relative low linoleic acid con tent, has also been shown to lower serum cholesterol level (2,3). The effect of RBO was attributed mainly to its high content of unsaponifiable matters, such as to cotrienols and y-oryzanol (3-5).In 1970, Suzuki and Oshima was the first group to blend SFO and RBO in different ratios and compare their cholesterol-lowering effects in human volunteers (6,7). They reported that those who consumed the oil blend of RBO and SFO at a ratio of 7:3 for 7d had a greater reduction in serum cholesterol level than those who consumed either oil alone or oil blends at different ratios. Similar effects have also been observed when a moderate amount of cholesterol was supplied as eggs (25mg/kg body weight) (8). To date, the mechanism for the cholesterol-lowering effect of SFO and RBO mix ture blended at this particular ratio is still not clear. The objective of the present study was to examine how the supplementation of cholesterol affected the hyp...

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Section: Discussionmentioning

confidence: 93%

mentioning

confidence: 99%

Cholesterol Supplementation Attenuates the Hypocholesterolemic Effect of Rice Bran Oil in Rats.

Koba

Liu

Bobik

et al. 2000

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…It has been shown that the capacity of RBO to lower serum total cholesterol (TC) and low density lipoprotein cholesterol (LDL-C) is greater than predicted, based on its fatty acid composition. 67 Suzuki et al 68 observed that daily consumption of 60 g of a combination of 70% RBO and 30% safflower oil in healthy young women could lower plasma TC levels more effectively than the respective oils alone, or their combination in other proportions, even within 7 days. Moreover, Tsuji and her colleagues observed that the blended oil exerted a hypocholesterolemic effect on seven young female volunteers, even when five eggs were daily consumed for 7 consecutive days, associated with a significant increase of plasma HDL-C level.…”

Section: Hypocholesterolemic Effect Of Rice Bran Oilmentioning

confidence: 97%

Rice Bran Oil’s Role in Health and Cooking

Rohman

2014

Wheat and Rice in Disease Prevention and Health

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“…Studies have been conducted on rats [114], rabbits [115], hamsters [116], monkeys [117] and humans [118]. In addition to those preliminary studies, other research has shown that there is a significant effect of these rice branderived products on improving the lipid profile (Table 6).…”

Section: Hypocholesterolaemic Effects Of Rice By-productsmentioning

confidence: 99%

By-products of Rice Processing: An Overview of Health Benefits and Applications

Esa¹,

Ling²

2016

J Rice Res

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Our study was centred on the increasing literature associated with rice by-products and main components, especially those intended to combat cancer, improve plasma lipid levels or control the blood glucose levels. Rice byproducts, such as rice straw, rice husks, rice bran, rice germ and broken rice, are extensively abundant agricultural wastes from the rice industry, and the percentage of their production depends on the milling rate and type of rice. Among all rice by-products, rice bran has been extensively studied.It contains phytochemicals such as γ-oryzanol, vitamin E, mainly tocotrienols and dietary fibre. This paper reviews the existing literature on the potential role of rice by-products, focusing not only on the role of rice bran but also on the roles of other rice by-products, such as rice germ and rice husk, in the management of the diseases, investigating their various potential uses in the food industry and all possible properties that may contribute to these effects.

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Influence of Blending of Edible Fats and Oils on Human Serum Cholesterol Level (Part 1)

Cited by 26 publications

References 0 publications

Cholesterol Supplementation Attenuates the Hypocholesterolemic Effect of Rice Bran Oil in Rats.

Cholesterol Supplementation Attenuates the Hypocholesterolemic Effect of Rice Bran Oil in Rats.

Rice Bran Oil’s Role in Health and Cooking

By-products of Rice Processing: An Overview of Health Benefits and Applications

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