The Effects Of Fresh And Thermoxidized Palm Oil Diets On Some Haematological Indices In The Rat

Abstract

Summary:The effects of fresh and thermoxidized palm oil diets on some haematalogical indices in the rat were investigated in albino rats (Wistar strain). The animals were divided into three groups namely, the first group fed on thermoxidized palm oil (TPO) diet, a second group fed on fresh palm oil (FPO) diet and a third fed on normal rat feed (control) only respectively for 14 weeks. Each of the palm oil diets contained 15% (w/w) thermoxidized or fresh palm oil. The packed cell volume (PCV) of the TPO group (44.87 + 0.8%) was significantly (P < 0.001) lower than that of the FPO group (52.50 + 0.4%) and control group (54.75 + 1.3%). The haemoglobin (Hb) concentration of the TPO group (11.66 + 0.8g/dl) was significantly (P < 0.001) lower than that of control group (13.14 + 0.4g/dl) and the FPO group (12.88 + 0.8g/dl). The red cell count (RBC) of the TPO group (6

Potential Health Implications of the Consumption of Thermally-Oxidized Cooking Oils – a Review

“…A related study by Adam et al [2008b] revealed that consumption of repeatedly heated soy Unauthenticated Download Date | 5/8/18 6:51 AM oil increased the serum parameters related to atherosclerosis in ovariectomized rats. In another study, it was suggested that chronic consumption of thermally-oxidized palm oil may cause anaemia and leukocytosis in rat [Mesembe et al, 2004]. This fi nding was further corroborated by Ani et al [2015a] who reported that thermally-oxidized palm and groundnut Symbol interpretation: -increased; -decreased; -no changes.…”

Assessment of the Effects of Fresh Palm Oil, Natron (Kanwa) and NatronTreated Palm Oil on Some Hematological Parameters in Wistar Rats

“…There was a significant increase in the hemoglobin concentration of the control group A and a slight increase/ negligible increase in group D. The hemoglobin concentration was significantly lower in the group that received 5ml/kg of 3% natron solution compared to the control group and other groups respectively. The decrease in the HB concentration may be a consequence of reduced uptake of iron by the damaged intestinal mucosa resulting in a reduced bioavailability of iron in the system [10] . The decrease in the HB concentration may also be attributed to the decreased storage of iron in the liver as a result of damage to the liver.…”

Pengaruh Temperatur Terhadap Degradasi Pigmen Tomat dalam Beberapa Jenis Minyak Nabati Komersial

“…Produk degradasi karotenoid dapat berkontribusi pada reaksi radikal, tetapi efisiensinya tergantung pada spesies radikal dan struktur produk degradasi yang dihasilkan selama perlakuan temperature (Abbeddou, et al, 2013). Produk degradasi pigmen tomat ini memiliki kemungkinan senyawa- senyawa teroksidasi yang dapat menimbulkan efek radikal bebas dan risiko kesehatan (Mesembe OE, et al, 2004). Perlakuan temperatur yang lebih tinggi menyebabkan pigmen tomat yang didominasi oleh likopen mengalami penurunan konsentrasi.…”