A comparative study on the effect of argan oil versus fish oil on risk factors for cardio-vascular disease in high-fat-fed rats

Nutrition
Adil HaimeurGérard Tremblin

Abstract

The aim of this study was to investigate the effects of two different sources of polyunsaturated fatty acid-fish oil (FO) and argan oil (AO)-on some risk factors for cardiovascular disease, such as platelet aggregation, dyslipidemia, and oxidative stress. To explore this, four groups of six male rats were fed with different diets: The first group received a standard diet (control); the second group received a high-fat diet; the third was fed with a high-fat diet supplemented with 5% FO, and the last group received a high-fat diet supplemented with 5% AO. After 8 wk of the diet, AO showed a decrease in plasma lipids similar to that of FO. However, unlike FO, AO had no significant effect on hepatic lipid levels. On the other hand, supplementation with AO and FO similarly reduced platelet hyperactivity induced by high-fat diet. Concerning the results of oxidative stress, AO showed an antioxidant effect in the tissues and platelets greater than that observed in the high-fat FO group. For rats, the consumption of FO prevented the development of adiposity, restored insulin sensitivity, decreased plasma and liver lipid levels, and also prevented the prothrombotic effect. Intake of AO as a food supplement did not affect adiposity or li...Continue Reading

Citations

Jul 20, 2021·Journal of Microencapsulation·Ana Lúcia FadiniRodney Alexandre Ferreira Rodrigues

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