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1977•Journal of the American Oil Chemists SocietyRequires access

Hypocholesterolemic effect induced in rats by oil‐sardine (Sardinella longiceps) fish and sardine oils having different degrees of unsaturation

Dwaipayan Sen, C. S. Bhandary, I. A. S. Murti, S. Narasimha Rao, Baoyan Bai, Madhava Pai

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Abstract

Abstract and Summary Oil‐sardine (Sardinella longiceps) fish and its oil were found to have pronounced hypocholesterolemic effect in cholesterol bile salt stressed rats. Effect of fish was more than that observed with its oil. “Stearin” free or solvent winterized sardine oil with more unsaturation showed better effect than sardine oil as such. A significant correlation was observed between iodine value, ratio of polyunsaturated to saturated fatty acids and (2S‐P) value of dietary fats, and logarithm of therminal serum total cholesterol (TC). Similarly a correlation between square root of iodine value and terminal serum TC was also observed. However, cholesterol lowering effect was not predictable on the basis of linoleic, arachidonic eicosapentaenoic, and docosahexaenoic acid contents.

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Abstract and Summary Oil‐sardine (Sardinella longiceps) fish and its oil were found to have pronounced hypocholesterolemic effect in cholesterol bile salt stressed rats. Effect of fish was more than that observed with its oil. “Stearin” free or solvent winterized sardine oil with more unsaturation showed better effect than sardine oil as such. A significant correlation was observed between iodine value, ratio of polyunsaturated to saturated fatty acids and (2S‐P) value of dietary fats, and logarithm of therminal serum total cholesterol (TC). Similarly a correlation between square root of iodine value and terminal serum TC was also observed. However, cholesterol lowering effect was not predictable on the basis of linoleic, arachidonic eicosapentaenoic, and docosahexaenoic acid contents.

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Available abstract

Abstract and Summary Oil‐sardine (Sardinella longiceps) fish and its oil were found to have pronounced hypocholesterolemic effect in cholesterol bile salt stressed rats. Effect of fish was more than that observed with its oil. “Stearin” free or solvent winterized sardine oil with more unsaturation showed better effect than sardine oil as such. A significant correlation was observed between iodine value, ratio of polyunsaturated to saturated fatty acids and (2S‐P) value of dietary fats, and logarithm of therminal serum total cholesterol (TC). Similarly a correlation between square root of iodine value and terminal serum TC was also observed. However, cholesterol lowering effect was not predictable on the basis of linoleic, arachidonic eicosapentaenoic, and docosahexaenoic acid contents.

Key concepts: Sardine, Sardinella, Iodine value, Polyunsaturated fatty acid, Eicosapentaenoic acid, Food science, Docosahexaenoic acid, Fish oil

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Hypocholesterolemic effect induced in rats by oil‐sardine (Sardinella longiceps) fish and sardine oils having different degrees of unsaturation — Research Paper | ScholarLens