Thermally Oxidized Olive Oil Produces Biochemical, Physiological Effects and Fatty Liver in Rats

• Main Authors: Ayaz Ali Khan, Alam Zeb, Syed Tufail Hussain Shirazi
• Format: บทความวารสาร
• Language: English
• Published: Science Faculty of Chiang Mai University 2019
• Online Access: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8273; http://cmuir.cmu.ac.th/jspui/handle/6653943832/63911
• Institution: Chiang Mai University

This study was aimed to determine the toxic effects produced by thermally oxidized olive oil under specified conditions in rats. Olive oil was thermally oxidized at 100 °C. The olive oil samples were analysed for fatty acid composition using GC-MS. The oxidized olive oil was fed to the rats at the rate of 1, 2 and 3 g/kg body weight for 30 days. The blood samples were analysed for haematological and biochemical parameters, while the liver was studied for histology. Results showed that the supplementation of oxidized olive oil significantly affected biochemical and haematological parameters. Oxidized olive oils contributed significantly to the development of atherogenesis in rats. The most affected was male rats as compared to the female rats. Histological studies of liver showed the development of fatty infiltration with reactive and enlarged Kupffer’s cells. Supplementation of thermally oxidized olive oil promotes fatty infiltration and atherosclerosis in rats.