Low density lipoprotein-cholesterol lowering activity of a blend of rice bran oil and safflower oil (7:3) in indian patients with hyperlipidemia: a randomized, double blind, controlled, comparative, parallel group study

Rege, Nirmala N; Lewis, Jack J.; Gupte, Swati

doi:10.4103/2347-9906.141145

Cited by 2 publications

(1 citation statement)

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“…The presence of antioxidants and phytochemicals in the rice bran oil make it heart-healthy oil (Ali & Devarajan, 2017). Rege et al (2014) studied the effect of feeding rice bran and safflower oil blend (70:30) to hyperlipidemic people of Japan for 12 weeks and found a 21% decrease in the serum cholesterol level in the subjects. The effectiveness of rice bran: olive oil blend (70:30) on hyperlipidemic patients was investigated by feeding blended oil to the 30 subjects for a period of 45 days.…”

Section: Health Benefits Of Blended Vegetable Oilsmentioning

confidence: 99%

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

Sharma

Kumar

Lorenzo

et al. 2022

J Americ Oil Chem Soc

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Modification of vegetable oils is carried out to make them suitable according to their specific end use as most of the vegetable oils in original forms do not meet the recommended dietary allowance of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Vegetable oils are modified using a variety of techniques including hydrogenation, interesterification, fractionation, and blending. However, blending is the most widely accepted method for improving the physicochemical properties, nutritive value and oxidative stability of vegetable oils because it is simple, cost-effective, non-destructive, and does not involve chemical treatments. Blending vegetable oils with contrasting fatty acid compositions or blending omega 3 fatty acids and antioxidants rich minor oils with major oils are two common strategies to formulate blends. Blended oil with balanced fatty acids could play substantial role in improving the consumers' health. However, while designing vegetable oil blends, it is important to keep in mind the intended application of the formulated blend, consumer's demands and also food laws. This review paper covers the literature related to blending of vegetable oils with a focus on effect of vegetable oils blending on their physicochemical and nutritional properties, health benefits and utility in food industries.K E Y W O R D S blending, health benefits, physicochemical and nutritional properties, vegetable oil

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Section: Health Benefits Of Blended Vegetable Oilsmentioning

confidence: 99%