Effect of fish oil and coconut oil on lipid profile and oxidative stress in liver and heart of rats
K P Sreeji and Sisilamma George
Department of Veterinary Biochemistry College of Veterinary and Animal Sciences Mannuthy- 680 651, Thrissur, Kerala
Effect of fish oil and various preparations of coconut oil viz., copra oil/ Refined, bleached and deodorized (RBD) coconut oil, seasoned coconut oil and virgin coconut oil, was evaluated in liver and heart of rats. The oils were administered @16.4 g/ kg body weight. Administration of copra oil significantly (P<0.05) increased the levels of total cholesterol (TC), triacylglycerol (TAG), lipid peroxides (LP) and reduced glutathione (GSH) in both the tissues. Rats fed with seasoned coconut oil showed a significant(P<0.05) increase in the level of TC in both the organs and GSH in heart. Levels of TAG and LP did not show any significant variation. Virgin coconut oil significantly (P<0.05) decreased the levels of TC and GSH in both the organs whereas, TAG level increased only in heart and LP level did not show any significant variation. There was no significant variation in the level of TAG in both the organs of fish oil fed rats, while TC decreased significantly (P<0.05) in liver with no significant variation in heart. However, LP increased (P<0.05) in both the organs with increase (P<0.05) in the content of GSH only in heart. Significant (P<0.05) increase was observed in the weight of both the organs in copra oil and fish oil fed rats whereas, virgin coconut oil did not cause any significant change. Rats fed with seasoned coconut oil showed a reduction (P<0.05) in weight of liver with no variation in weight of heart. The study suggested that virgin coconut oil consumption caused least adverse effects on both theorgans followed by seasoned coconut oil. High level of oxidative stress was observed in fish oil while copra oil undesirably affected all parameters except for the level of GSH.
Fish oil, GSH, Lipid peroxides, RBD coconut oil, Seasoned coconut oil, Virgin coconut oil