Effects of vitamin e supplementation on antioxidation and lipid profiles of rats on diets supplemented with cholesterol and olive oil

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dc.contributor.authorKurtoglu, Firuze
dc.contributor.authorKurtoglu, Varol
dc.contributor.authorSivrikaya, Abdullah
dc.date.accessioned2020-03-26T17:26:47Z
dc.date.available2020-03-26T17:26:47Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractLipid peroxidation (LPO) has been identified as an important component of atherosclerosis. In this study, the effects of supplementation with cholesterol (0.5%), olive oil (5%) and vitamin E (0.05%) on erythrocyte glutathione (GSH), plasma malondialdehyde (MDA), total cholesterol, HDL-LDL cholesterol and triacylglycerol, brain and liver MDA and GSH concentrations of rats were investigated. A total of 50 Sprague-Dawley male rats aged 6 months, and of equal body weight were used and fed a standard ration ad libitum. Animals were housed in the University of Selcuk, Veterinary Faculty Experimental Animals Unit. The experiment lasted 60 days and there were five experimental groups as follows: 1. Control, 2. Cholesterol (0.5%), 3. Olive oil (5%), 4. Cholesterol plus vitamin E (0.05%), 5. Olive oil plus vitamin E (0.05%). At the end of the experiment, blood samples were taken by cardiac puncture and erythrocyte GSH, plasma MDA, cholesterol, HDL-LDL cholesterol, triacylglycerol and also GSH and MDA concentrations in brain and liver tissue of rats were spectrophotometrically determined. Supplementation of olive oil and cholesterol into rat diets (groups 2 and 3) caused significant differences in lipid parameters; HDL cholesterol concentrations were increased in the olive oil group and LDL cholesterol was lower than in the cholesterol fed group. Moreover, these decreases in LDL and triacylglycerol concentrations were more significant with vitamin E supplementation. The high plasma MDA concentrations showed that lipid peroxidation occurred in the olive oil group and the highest brain MDA concentrations were determined also in the olive oil group. These findings suggest that vitamin E addition may decrease the sensitivities of several oils to oxidation and that monounsaturated fatty acids in olive oil may decrease the incidence of atherosclerosis by regulating blood lipid profiles.en_US
dc.identifier.doi10.5713/ajas.2008.70613en_US
dc.identifier.endpage889en_US
dc.identifier.issn1011-2367en_US
dc.identifier.issn1976-5517en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage883en_US
dc.identifier.urihttps://dx.doi.org/10.5713/ajas.2008.70613
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22370
dc.identifier.volume21en_US
dc.identifier.wosWOS:000255483100017en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOCen_US
dc.relation.ispartofASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectvitamin Een_US
dc.subjectcholesterolen_US
dc.subjectolive oilen_US
dc.subjectMDA-GSHen_US
dc.subjectraten_US
dc.titleEffects of vitamin e supplementation on antioxidation and lipid profiles of rats on diets supplemented with cholesterol and olive oilen_US
dc.typeArticleen_US

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