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Nutritive value of heated vegetable oils
Author(s) -
Raju N. V.,
Narayana Rao M.,
Rajagopalan R.
Publication year - 1965
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/bf02631860
Subject(s) - peanut oil , coconut oil , food science , chemistry , digestion (alchemy) , chromatography , raw material , organic chemistry
Peanut, sesame and coconut oils were heated at 270C for 8 hr, in an open iron pan. These fats were fed to albino rats at 15% level in otherwise adequate diets. All rats fed heated fats showed a growth depression. Livers of rats receiving heated oil were congested and showed extensive periportal fatty infiltration. Rats on heated peanut oil showed i) reduced B‐vitamin storage in the liver, ii) increased glucose and cholesterol levels in the blood and iii) a disruption in the digestion and absorption of carbohydrates.