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The anhydrous milk fat, ghee, lowers serum prostaglandins and secretion of leukotrienes by rat peritoneal macrophages.

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Title The anhydrous milk fat, ghee, lowers serum prostaglandins and secretion of leukotrienes by rat peritoneal macrophages.
 
Creator Vijaya Kumar, M.
Sambaiah, K.
Lokesh, B. R.
 
Subject 22 Lipid Chemistry
27 Dairy products
 
Description Ghee, the anhydrous milk fat, is one of the most important sources of dietary fat in India. Male Wistar rats were fed diets containing 2.5, 5.0 and 10 wt% ghee for a period of 8 weeks. The diets were made isocaloric with groundnut oil. The results showed that serum thromboxane levels decreased by 27-35%, and 6-keto-prostaglandin F1alpha by 23-37% when ghee was incorporated at level of 10% in the diet. Prostaglandin E2 levels in serum and secretion of leukotrienes B4, C4 and D4 by peritoneal macrophages activated with calcium ionophore decreased when increased amounts of ghee from 2.5 to 10% were included in the diet. Arachidonic acid levels in macrophage phospholipids decreased when incremental amounts of ghee were fed to rats. These studies indicate that ghee in the diet not only lowers the prostaglandin levels in serum but also decreases the secretion of leukotrienes by macrophages.
 
Date 1999
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/2185/1/Prostaglandins%2C%20Leukotrienes%20and%20Essential%20Fatty%20Acids%2C%20Volume%2061%2C%20Issue%204%2C%20October%201999%2C%20Pages%20249-254.pdf
Vijaya Kumar, M. and Sambaiah, K. and Lokesh, B. R. (1999) The anhydrous milk fat, ghee, lowers serum prostaglandins and secretion of leukotrienes by rat peritoneal macrophages. Prostaglandins, leukotrienes, and essential fatty acids, 61 (4). pp. 249-54. ISSN 0952-3278