Authors :
Umezulike Anulika Jacinta; Maduka Stephen Ozoemena; Njoku-Oji Nancy Njideka; OkonudoPeter O; Nwaefulu Kester Eluemunor; Mmaju ChidimmaIfeyinwa; Chukwukaeme Chidimma Winifred; Ezeani Emmanuel Ifeakandu
Volume/Issue :
Volume 6 - 2021, Issue 12 - December
Google Scholar :
http://bitly.ws/gu88
Scribd :
https://bit.ly/3q7eEc1
Abstract :
Vegetable oils, a major source of lipids form
essential part of the human diet, It is second source of
energy after carbohydrates. Dietary oils high in
unsaturated fatty acids have been correlated with the
incidence of cardiovascular disease.
This study investigated the comparative effects of
some common vegetable oils on lipid profile and liver
function in male wistar rats. 25 male wistar rats were
divided into 5 groups (n=5). Group 1 served as control
and were given rats feed and water only, Groups 2, 3, 4
and 5 served as the test groups and were administered
2ml/kg/day of palm, coconut, olive and soya oils
respectively. All animals had feed and water ad libitum
for 8 weeks. Body weight, relative liver weight, lipid
profile, serum liver enzymes and histopathological
examination of the liver tissue were compared among
different groups. Results revealed a significantly (p <
0.05) elevated body weight in all the groups when initial
and final weight was compared. Group 4 significantly
elevated relative liver weight and triglyceride level, while
group 3 significantly decreased total cholesterol and
LDL-C. However, HDL-C and liver enzymeswere
insignificantly changed in all treated groups compared to
control and with one another. Histopathological
examination revealed a moderate impairment of hepatic
tissues in all the oil treated groups compared to control.
This study concludes that consumption of these vegetable
oils for longer duration increase body weight, and
impairs liver function. Coconut oil however, improved
lipid profile while olive oil showed a therogenic property
than other oils.
Keywords :
vegetable oil, lipid profile, coconut, palm, liver
Vegetable oils, a major source of lipids form
essential part of the human diet, It is second source of
energy after carbohydrates. Dietary oils high in
unsaturated fatty acids have been correlated with the
incidence of cardiovascular disease.
This study investigated the comparative effects of
some common vegetable oils on lipid profile and liver
function in male wistar rats. 25 male wistar rats were
divided into 5 groups (n=5). Group 1 served as control
and were given rats feed and water only, Groups 2, 3, 4
and 5 served as the test groups and were administered
2ml/kg/day of palm, coconut, olive and soya oils
respectively. All animals had feed and water ad libitum
for 8 weeks. Body weight, relative liver weight, lipid
profile, serum liver enzymes and histopathological
examination of the liver tissue were compared among
different groups. Results revealed a significantly (p <
0.05) elevated body weight in all the groups when initial
and final weight was compared. Group 4 significantly
elevated relative liver weight and triglyceride level, while
group 3 significantly decreased total cholesterol and
LDL-C. However, HDL-C and liver enzymeswere
insignificantly changed in all treated groups compared to
control and with one another. Histopathological
examination revealed a moderate impairment of hepatic
tissues in all the oil treated groups compared to control.
This study concludes that consumption of these vegetable
oils for longer duration increase body weight, and
impairs liver function. Coconut oil however, improved
lipid profile while olive oil showed a therogenic property
than other oils.
Keywords :
vegetable oil, lipid profile, coconut, palm, liver
