Effect of sesame oil intake on the oxidation of low-density lipoprotein

• Main Authors: Tsue-Ping, 林翠萍
• Other Authors: 王進崑
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/98763657646819410031

碩士 === 中山醫學大學 === 營養學研究所 === 93 === The sesame is one of the most common foodstuffs, many studies showed its antioxidative action, which is good for our body.The sesame oil have been used by human beings for a long time, but the affect of sesame oil to the lipoprotein lacks of study . The experiment materials included sesame oil, blended oil and canola oil.Bread was made of these materials. The testers were divided into three groups to take different breads.Then , the concentration of plasma-lipid and the oxidation of LDL were evaluated. The value of TBARS (thiobarbituric acid reactive substances) and total antioxidative ability revealed that sesame oil is better than blended oil and canola oil.The values of cholesterol triglyceride,(LDL-C) and (HDL-C), in the plasma of the volunteer did not change apparently in the study.The oxidation of LDL was apparently delayed by sesame oil and blended oil. The results of our study confirmed the antioxidation ability of 100% sesame oil and 85% blended oil, The delay in oxidation of LDL is especially note worthy as it is helpfulto prevent artherosclerosis.