Effect of oxidized frying oil on the lipid metabolism in rats

J. F. Liu, Ching-Jang Huang

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2 Citations (Scopus)


Lower plasma and tissue α-tocopherol has been observed in rats fed a diet containing 15% oxidized frying oil (OFO). This study was conducted to examine the change in lipid metabolism and to evaluate the involvement of this change in the alteration of tissue vitamin E in rats fed an oxidized frying oil containing diet. Two groups of Long-Evans male weanling rats were respectively fed the OFO diet which contained 15% OFO or the control diet in which the OFO was replaced by vitamin E stripped soybean oil. The OFO was prepared by deep-frying potato sticks in fresh soybean oil at 200 ± 5 °C for four 6-hour periods. After six weeks of feeding, the plasma triglyceride concentration of rats fed the OFO diet was 74% that of the control rats (p <0.05). Among the lipoprotein fractions, the VLDL of the OFO group contained significantly lower triglyceride, cholesterol and phospholipid. The triglyceride concentration of LDL from OFO rats was also significantly lower than that of the control rats (p <0.05). The linoleic acid level was significantly lower in plasma and liver of OFO rats than in those of the control rats. Moreover, the hepatic triglyceride level of the OFO group was only less than 50% that of the control (p <0.05). The results suggested that the endogeneous lipogenesis in the liver and VLDL triglyceride secretion might be lowered in rats fed the OFO diet. On the other hand, the lower levels of α-tocopherol/lipid ratio in plasma of the OFO rats indicated that the reduced vitamin E status can not be completely attributed to the alteration of lipid metabolism in OFO rats.

Original languageEnglish
Pages (from-to)303-316
Number of pages14
JournalJournal of the Chinese Nutrition Society
Issue number4
Publication statusPublished - 1995


  • α-tocopherol
  • lipid metabolism
  • lipoprotein
  • oxidized frying oil
  • rat

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)


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