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Hypocholesterolemic effect of anhydrous milk fat ghee is mediated by increasing the secretion of biliary lipids

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Title Hypocholesterolemic effect of anhydrous milk fat ghee is mediated by increasing the secretion of biliary lipids
 
Creator Vijaya Kumar, Matam
Sambaiah, Kari
Lokesh, B. R.
 
Subject 09 Human Physiology
19 Lipids-oils/fats
 
Description The anhydrous milk fat ghee is one of the important sources of fat in the Indian diet. Our earlier studies showed that rats fed diets containing greater than 2.5 wt% of ghee had lower levels of serum cholesterol compared with
rats fed diets containing groundnut oil. To evaluate the mechanism of the hypocholesterolemic effect of ghee,
male Wistar rats were fed a diet containing 2.5 or 5.0 wt% ghee for a period of 8 weeks. The diets were made
isocaloric with groundnut oil. Both native and ghee heated at 120°C containing oxidized lipids were included in
the diet. The ghee in the diet did not affect the 3-hydroxy-3-methylglutaryl coenzyme A (HMG CoA) reductase
activity in the liver microsomes, but it significantly increased biliary excretion of cholesterol, bile acids, uronic acid, and phospholipids. The rats fed ghee had lower levels of cholesterol esters in the serum as well as in the intestinal mucosa. Both native and oxidized ghee influenced cholesterol metabolism. These results indicate that supplementation of diets with ghee lipids would increase the excretion of bile constituents and lower serum
cholesterol levels.
 
Date 2000
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1225/1/J._Nutr._Biochem._11_69_-75%2C_2000.pdf
Vijaya Kumar, Matam and Sambaiah, Kari and Lokesh, B. R. (2000) Hypocholesterolemic effect of anhydrous milk fat ghee is mediated by increasing the secretion of biliary lipids. Journal of Nutritional Biochemistry, 11. pp. 69-75.