BIOCHEMICAL STUDIES ON THE EFFECTS OF SOME EDIBLE OILS ON BLOOD COMPOSITION IN EXPERIMENTAL ANIMALS | ||||
| Menoufia Journal of Agricultural Biotechnology | ||||
| Article 4, Volume 3, Issue 1, September and October 2018, Page 51-52 PDF (236.49 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjab.2018.175691 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. A. Habieb1; Huda E. Ahmed1; S. M. Abd-Elgwaad2 | ||||
| 1Prof. of Biochemistry, Fac. of Agric., Menoufia Univ. | ||||
| 2Associate prof. of Biochemistry, Fac. of Agric., Menoufia Univ. | ||||
| Abstract | ||||
| Frying oils (Edible oils) are vegetable oils are extensively used for frying foods in Egypt and many other countries. During the frying process degraded products of oil are generated which have harmful effects on human organs and blood composition. In the present study physical and chemical properties of TBO, Olive oil, Sunflower oil and Linseed oils are determined. Five groups of experimental animals are fed on basal supplements, TBO15%, TBO15%+ Olive oil 5%, TBO15%+ Sunflower 5% and TBO15% + Linseed oil15 %. Triglycerides and total cholesterol, liver enzymes, HDL, LDL, creatinine, albumin and sugar are determined in the blood of these groups of animals. The obtained results indicate harmful effects on the vital organs of the experimental rats. | ||||
| Keywords | ||||
| Frying oils; Edible oils; frying foods; blood composition | ||||
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