ICAR Research Data Repository for Knowledge Management
Nutritive value of heated vegetable oils.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2733/
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| Title |
Nutritive value of heated vegetable oils.
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| Creator |
Raju, N. V.
Narayana Rao, M. Rajagopalan, R. |
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| Subject |
16 Nutritive value
19 Lipids-oils/fats |
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| Description |
Peanut, sesame and eoconut oils were heated at 270C for 8 hr, in an open iron pan. These fats were fed to albino rats at 15'/0 levf'l in otherwise adequate diets. All rats fed heated fats showed a growth deprf'ssion. IJivers 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) inereased glucose and cholesterol levels in the blood and iii) a disruption in till' digl'xtion and absorption of carbohydratex. |
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| Date |
1965
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2733/1/Journal%20of%20Amerian%20Oil%20Chemists%20Society%2C%20Volume-42%28%20%281965%29%20774-776.pdf
Raju, N. V. and Narayana Rao, M. and Rajagopalan, R. (1965) Nutritive value of heated vegetable oils. Journal of Amerian Oil Chemists Society, 42. pp. 774-776. |
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