| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2585709 | Food and Chemical Toxicology | 2010 | 4 Pages |
The aim of the present study was to determine the effect of long-term optional intake of vegetable oils (canola, grape seed, corn) and yogurt butter on the serum, liver and muscle cholesterol status. Twenty-five male Wistar rats were randomly categorized into five groups (n = 5) as follows: control, canola oil, grape seed oil, corn oil and manually prepared yogurt butter. In each group, 24 h two bottle choice (oil and water) tests were performed for 10 weeks. Serum cholesterol values showed a trend to decrease in grape seed oil, corn oil and yogurt butter groups compared to the control. Optional intake of yogurt butter made a significant increase in HDL-C values (42.34 ± 9.98 mg/dL) yet decrease in LDL-C values (11.68 ± 2.06 mg/dL) compared to the corresponding control (19.07 ± 3.51; 30.96 ± 6.38 mg/dL, respectively). Furthermore, such findings were concomitant with a significant decrease in the liver TC levels (1.75 ± 0.31 mg/g liver) and an increase in the muscle TC levels (1.85 ± 0.32 mg/g liver) compared to the corresponding control (2.43 ± 0.31; 0.94 ± 0.14 mg/g liver, respectively). Optional intake of manually prepared yogurt butter has more beneficial effects on serum lipoprotein cholesterol values with some alterations in the liver and muscle cholesterol states than the vegetable oils.
