Abstract
Current knowledge on the partial replacement of palm olein with olive oil on fat deposition is inadequate, thus leading to our interest to unveil the effects of palm olein on fat deposition by using mouse model. Our findings revealed that the normalized subcutaneous adipose tissues weight, liver weight and body weight gain of mice fed with either palm olein or the blends were remarkably lower than the mice fed with olive oil. The weight of subcutaneous adipose tissues of mice fed with palm olein and blend (PO:OO=50:50) were significantly lower than the mice fed with olive oil. In addition, body weight of the mice in palm olein group were significantly lower than those fed with olive oil group. The results implied that the mice fed with palm olein and palm olein-olive oil blends are less fattening than those fed with olive oil.
Highlights
The nutritional properties and versatility of palm oil have ranked it as a superb vegetable oil in food industry
Recent human and animal feeding experiments showed that palm oil does not elevate serum cholesterol and LDL-cholesterol levels, it decreases these values compared to other sources of saturated fats of animal and vegetable origins
The total body weight gain of the mice fall in the groups that were fed with palm olein (4.51 g/10-2g), prepared at 90:10 (P90) (4.87 g/10-2g), P50 (4.81 g/10-2g) and P10 (4.56 g/10-2g) were significantly lower than that fed with olive oil group at p
Summary
The nutritional properties and versatility of palm oil have ranked it as a superb vegetable oil in food industry. It has a myriad of food uses including cooking oils, margarines, shortenings, cocoa butter equivalents, etc. The results indicated that palm oil exhibited the effect of lowering total cholesterol and „bad‟ LDL-cholesterol and, yet increasing the level of „good‟ HDL-cholesterol. Both peanut oil and soya bean oil had neutral effect on the total cholesterol relative to that of entry levels but lard increases total cholesterol levels
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