Food Science and Biotechnology

, Volume 22, Issue 6, pp 1501–1508

Hypocholesterimic effects of cold and hot extracted virgin coconut oil (VCO) in comparison to commercial coconut oil: Evidence from a male wistar albino rat model

  • Yashi Srivastava
  • Anil Dutt Semwal
  • M. S. L. Swamy
Research Article

Abstract

The hypolipidemic effect of cold extracted virgin coconut oil (CEVCO) and hot extracted virgin coconut oil (HEVCO) compared to commercially available coconut oil (CCO) was studied using male wistar rats. Groups were designated as control, hypercholesterimic control (HC Control), HC+10% (CEVCO), HC+15% (CEVCO), HC+10% (HEVCO), HC+15% (HEVCO) and HC+15% (CCO). Control rats were fed a basal diet while other groups were initially fed a hypercholesterimic diet (2% cholesterol and 0.25% bile salts) for 15 days, then fed with CEVCO or HEVCO (both at 10% and 15% levels), and commercial coconut oil (15%) for 30 days. Total cholesterol and LDL cholesterol levels were significantly (p<0.05) decreased by approximately 25 and 40%, respectively, in the blood plasma, while HDL cholesterol increased significantly (p<0.05) by approximately 21% in HEVCO fed rats. Tissue cholesterol and triacylycerol (TAG) levels in both liver and heart tissues decreased significantly (p<0.05) in CEVCO and HEVCO fed animals, compared with CCO fed rats.

Keywords

virgin coconut oil low density lipoprotein (LDL) high density lipoprotein (HDL) total cholesterol (TC) triacylycerol (TAG) 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • Yashi Srivastava
    • 1
  • Anil Dutt Semwal
    • 1
  • M. S. L. Swamy
    • 2
  1. 1.Cereals and Pulses Technology DivisionDefence Food Research LaboratoryMysoreIndia
  2. 2.Defence Food Research LaboratoryMysoreIndia

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