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Studies on lipid responses to interesterified soya oil‐butterfat mixture in hypercholesterolemic rats and human subjects
Author(s) -
Mukherjee S.,
Sengupta S.
Publication year - 1981
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02582359
Subject(s) - interesterified fat , butterfat , glyceride , chemistry , cholesterol , food science , myristic acid , chromatography , biochemistry , lipase , fatty acid , milk fat , palmitic acid , enzyme , linseed oil
Interesterified soya‐butterfat feeding significantly decreased serum cholesterol in humans and in experimental rats. This decrease was more effective than when simple mixtures of the two fats were fed. Studies with the experimental rat indicate higher rates of side‐chain degradation of cholesterol as well as 7‐α‐hydroxylation of cholesterol when interesterified fats replace a mixed fat regimen. The lowering of serum cholesterol parallels the decrease in concentration of fully saturated glycerides and redistribution of myristic acid from the 2‐position in the glyceride to 1‐ and 3‐positions of glycerides following interesterification.