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Sea buckthorn seed oil protects against the oxidative stress produced by thermally oxidized lipids

Zeb, Alam, Ullah, Sana
Food chemistry 2015 v.186 pp. 6-12
Hippophae rhamnoides, blood glucose, blood lipids, blood serum, body weight, cholesterol, fatty acid composition, gas chromatography-mass spectrometry, ghee, hematologic tests, hematology, histology, linoleic acid, liver, oleic acid, oxidative stress, palmitic acid, rabbits, seed oils, toxicity, triacylglycerols, vegetables
Thermally oxidized vegetable ghee was fed to the rabbits for 14days with specific doses of sea buckthorn seed oil (SO). The ghee and SO were characterized for quality parameters and fatty acid composition using GC–MS. Rabbits serum lipid profile, hematology and histology were investigated. Major fatty acids were palmitic acid (44%) and oleic acid (46%) in ghee, while SO contains oleic acid (56.4%) and linoleic acid (18.7%). Results showed that oxidized vegetable ghee increases the serum total cholesterol, LDL-cholesterols, triglycerides and decrease the serum glucose. Oxidized ghee produced toxic effects in the liver and hematological parameters. Sea buckthorn oil supplementation significantly lowered the serum LDL-cholesterols, triglycerides and increased serum glucose and body weight of the animals. Sea buckthorn oil was found to reduce the toxic effects and degenerative changes in the liver and thus provides protection against the thermally oxidized lipids induced oxidative stress.