Comparative effects of emu and olive oil on aortic early atherosclerosis and associated risk factors in hypercholesterolemic hamsters

Science Direct Nutrition Research

Volume 24.1 Issue 6 , June 2004, Pages 395-406

Comparative effects of emu and olive oil on aortic early atherosclerosis and associated risk factors in hypercholesterolemic hamsters

Thomas A Wilson, Robert J Nicolosi, Garry Handelman, Subbiah Yoganathan, Timothy Kotyla, Frank Orthoefer, Paul Binford

Abstract

The comparative cholesterol lowering and anti atherosclerotic properties of emu oil and olive oil were evaluated in four groups (n = 8) of hamsters fed a non-purified diet containing either 10% coconut oil crude and refined, emu oil, and olive oil and 0.05% cholesterol (wt/wt) for 8 weeks. Hamsters fed the olive and emu oil diets had significantly lower concentrations of plasma total cholesterol (- 31 %, and -25%; P < 0.05, respectively) and low-density lipoprotein cholesterol (LDL-C) (-50%, and -41%; P < 0.05, respectively) compared to the coconut oil-fed hamsters, with no significant differences in plasma high- density lipoprotein cholesterol (HDL-C) or triacylglycerol (TAG) concentrations. Compared to the coconut oil fed animals, hamsters fed the emu oil and olive oil-containing diets had reduced aortic cholesterol ester concentrations (-20% and -60%, respectively). The present study suggests that compared to a diet containing coconut oil, both emu oil and olive oil are capable of reducing aortic early

  • cholesterol

atherosclerosis in hypercholesterolemic hamsters.

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