HYPOCHOLESTEROLEMIC EFFECTS OF FISH AND VEGETABLE OILS ON THE SERUM LIPID PROFILE OF EXPERIMENTALLY INDUCED HYPERCHOLESTEROLEMIC RATS

Abstract

Aims: This study was conducted to find out the effect of fish and vegetable oils on the serum lipid profile of experimentally induced hypercholesterolemic rats. Methods: Long Evan rats were fed with cholic acid and cholesterol for 14 days to make them hypercholesterolemic. The hypercholesterolemic rats were then supplemented with the oils of Pangsius pangasius fish, Soybean, Flaxseed, Sesame, Black seed and Mustard for 35 days. Serum lipid profile (total cholesterol-TC, low density lipoprotein-LDL, high density lipoprotein-HDL and triglyceride-TG) was determined with ELISA plate reader using commercial kits. Results: All of the oils tested were noted to reduce the serum TC, LDL and TG, but had increase the good cholesterol HDL level in the hypercholesterolemic rats. Among these oils, Pangsius pangasius fish oil showed the strongest anticholesterol property. In reduction of total cholesterol, after the Pangsius fish oil, the next prominent activity was given by black seed oil followed by flaxseed oil, sesame oil, mustard oil and soybean oil and in term of lowering of LDL level, the effect was in order of black seed, flaxseed, mustard, sesame and soybean oil. In giving the effect on good cholesterol HDL level, mustard oil showed the strongest increasing effect, which was followed by black seed oil, flaxseed oil, sesame oil, Pangsius oil and soybean oil. The drop of triglyceride level by the tested oils, it was in line of Pangsius oil, sesame oil, black seed oil, flaxseed oil, soybean oil and mustard oil. Conclusion: The present study showed that both the fish and vegetable oils have significant anticholesterol effects on hypercholesterolemic rats. However, compared to the vegetable oil, fish oil has stronger effect on the blood lipid profile. Regular dietary intake of fish and vegetable oils would reduce the risk of cardiovascular complication.