جستجوی مقالات مرتبط با کلیدواژه « اسید چرب » در نشریات گروه « پزشکی »

The biomedical and nutraceutical effects of sea lettuce, scientifically known as Ulva lactu-ca, are well known in scientific literature. Considering the nutraceutical effects of this marine organism and the abundance of this algae on Bushehr coasts, one of the objectives of this study was to investigate some phytochemical, nutraceutical, and antioxidant properties and the chemical components of sea let-tuce obtained from the Persian Gulf coasts (Bushehr, Iran).

After sample collection and preparation, some phytochemical properties, includ-ing the fatty acid profile, amino acid profile, secondary metabolites, and antioxidant activity were respec-tively determined using standard AOAC methods to Cd 86-90 and Cd 3-25, gas chromatography flame ionization detector (GC-FID), high performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS) and free radical scavenging (DPPH) methods.

The analysis of fatty acids revealed 17 types of fatty acids consisting of significant amounts of Omega 3, 6, and 9, while the amino acid analysis revealed 19 types of amino acids containing significant amounts of essential amino acids (37%). Additionally, the GC-MS results identified 31 secondary metab-olites with different functional groups and nuclei. Sea lettuce showed higher antioxidant activity than the ascorbic acid standard at different concentrations.

According to the results, Persian Gulf Sea lettuce contains nutritional compounds and useful primary and secondary metabolites with nutraceutical and biomedical effects for use as a food supple-ment. This marine organism is also a rich source of many bioactive compounds such as phenolics, alka-loids, amino acids, and saturated and unsaturated fatty acids.

Fats and oils play important sensory and functional roles in food products. They are responsible for enhancing and releasing flavor components that react with other components to enhance the texture and mouthfeel of fried foods. Fat is a natural factor in making the food delicious. When frying food, hot oil penetrates into it, replaces its water content and makes it significantly more pleasant. This absorbed fat makes the crust crispy and affects the taste. In this study, the effect of deep frying process in sesame, canola and frying oils on nutrients and bioactive compounds of onions and potatoes and evaluation of their antioxidant activity were investigated.

Slices of potato and onion were fried in sesame oil, canola and special frying oils for 8 minutes and 4 minutes, respectively. Deep frying was carried out in three separate steps (for new samples but in that oils) with an interval of three hours between each step. Slices of fried potatoes and onions were evaluated by measuring total polyphenol factors, fatty acid composition and antioxidant activity.

During frying, elaidic acid is produced in canola oil (1.14-1.53% in the first and third stages of frying, respectively), but no significant difference was observed between the first stage and the third one. Due to the oxidation of linoleic acid in all fried onion and potato samples the content of linoleic acid decreased palmitic acid content was increased. The height amount of total poly phenols in fried potato slices were found in potatoes fried in sesame oil followed by potatoes fried in canola and finally in frying oils. The same observations were made for onion slices fried.The amount of polyphenols in fried samples showed a significant difference as compared to pre-frying (P <0.05). The highest oxidation resistance as indicated by Rancimat test was observed in potato slices fried with sesame oil, followed by special frying and finally canola oils. The same observation was made for onion slices.

It might be concluded that sesame oil probably due to its fatty acid composition and oxidational contents might be regarded as a better media for deep frying applications as completion to canola and frying oils.

Marine algae have become very important in various fields of food, medicine, and cosmetics, due to their unique functional and nutraceutical properties, as well as their amino acids, fatty acids, vitamins, and trace element contents. This study was aimed to identify the chemical compositions and to determine some physicochemical and nutraceutical properties of the brown algae Sargasom boveanum from the
Bushehr coasts.

The total protein content, amino acid, and fatty acid profiles, as well as chemical compositions, were respectively, determined by Kjeldahl, HPLC-UV, GC-FID, and GC-MS methods.

The total protein content was 12.5%. Among the 17 identified amino acids, the highest amount was related to lysine, followed by glycine and aspartic acid. The essential, semi-essential, and non-essential amino acid levels were 48.1, 24.6, and 27.5%, respectively. Among the 18 identified fatty acids, the palmitic acid, caproic acid, and myristic acid had respectively, the highest values. The results of mass spectrometry showed the presence of 25 compositions from different groups of phenolic, quinoline, isoquinoline, indole, pyrazole, oxadiazole, and pyrrole in the algael extract.

Due to the richness in essential and semi-essential amino acids, beneficial fatty acids, and unique secondary metabolites of the Persian Gulf Sargassum algae, it can be considered as a potential functional food and a perfect nutraceutical package.

Caspian kutum (Rutilus frisii) is of great importance among consumers. The aim of this study is to investigate the changes in the fatty acid profiles of fish caught in east of Sari and west of Noshahr.

The studied fish (three fish from each gender) were purchased in winter and spring from Sari Shahid Beheshti Cooperative and the Veterans Cooperative of Noshahr (east and west of Mazandaran province, respectively). Biochemical analysis and fatty acid profile were determined by the application of gas chromatography using standard methods.

Stearic acid, oleic acid, and DHA were the highest in Sari in winter being the significantly different from other fatty acids (p < 0.05). Total fatty acids in male and female fish from Noshahr and male fish from Sari were significantly lower in spring than in the others, and male and female fish from Nowshahr contained relatively higher total fatty acids in winter. Maximum DHA values were higher than EPA in both sexes, seasons, and regions. The chemical composition of male and female fish did not differ significantly in both seasons and regions (p > 0.05). SFA percentages in both sexes and regions were generally higher in winter than in spring, while PUFA percentages in both sexes and regions were higher in spring than in winter. The percentage of ω-3 fatty acids (41.12%) in winter samples of Noshahr was higher than that (30.91%) in Sari, and it was higher in spring samples of Sari (55.27%) than that of Noshahr (17.29%). The lowest total ratios of ω-3/ω-6 were obtained in Sari (3.12) in male fish in winter and in Noshahr (3.23) in spring. The highest PUFA/SFA ratios were observed in Sari (1.9) and Noshahr (0.74) kutum in spring and winter, respectively.

Fish examined in winter contained more fatty acids (especially DHA and EPA) in the muscle and are therefore more important for human consumption. The two regions, two seasons, and two sexes had significant effects on body biochemical composition and fatty acid profile of Caspian Sea kutum.

Grape seed oil is important to human health due to its very pleasant taste, odor, as well as its high nutritional values. Consumption of the grape seed oil in the diet has been increasing in recent years. Long periods of heating will deteriorate the oil and fried products due to oxidative and hydrolytic changes and reactions. Therefore, accurate control of the frying processes and changes are quiet essential.

In this study, the effects of deep frying at 180 °C (24 and 48 hours) on some chemical characteristics of grape seed oil namely sterol profile and fatty acid composition have been studied using chromatography techniques.

The results indicated that, the predominant fatty acid was linoleic acid, and by increasing the heating period, more unsaturated fatty acids namely linoleic acid was decreased due to oxidation. The phytosterols study showed that beta-sitosterol was the predominant phytosterol and deep fat frying did not affect its concentration.

Due to the high concentration of linoleic acid and beta-sitosterol in grape seed oil, it might be stated that the oil has a high nutritional value, but considering the changes during frying it might not be recommended for frying practices.

Stability of the products made from pistachios depends on stability of the oil. Oxidized oil includes unpleasant taste and thus its quality and shelf-life decreases. The aim of this study was to assess pistachio oil oxidation stability alone and in combination with Carotino oil and monoglyceride emulsifier using method of accelerated temperature (60 °C).

Qualitative factors (including free fatty acids, peroxide value, anisidine value, TOTOX value, 2,4-decadienal, color and sensory analysis) of the stored samples were evaluated on Days 0, 5, 10, 15, 20 and 25.

In all treatments, including pure pistachio oil, pistachio oil with Carotino and pistachio oil with Carotino and monoglyceride emulsifier, free fatty acids, peroxide value, anisidine value, Totox value, 2,4-decadienal and a-value increased during storage with the highest increase seen on Day 25. In contrast, L* and b* values and fresh odor decreased during storage with the lowest value observed on Day 25 of storage. On Day 25 of storage, free fatty acids, peroxide value, anisidine value, TOTOX value and 2,4-decadienal were higher in pure pistachio oil than pistachio oil containing Carotino alone and pistachio oil containing Carotino and emulsifier. The 2,4-decadienal was not detected in samples on Day 0 but on Day 25 with a higher quantity in pure pistachio oil than other oils. This was not significantly different between pistachio oil containing Carotino and pistachio oil containing Carotino and emulsifier.

Addition of Carotino and emulsifier either alone or in combination to pistachio oil affected the oil stability. Based on the TOTOX value, this addition increased the oil oxidative stability from 15 to 20 days at 60 °C. High quantities of oleic acid and palmitic acid in Carotino and stabilizing effects of emulsifier resulted in a higher stability for a combination of pistachio oil, Carotino and emulsifier, compared to other oils.

Cream structure consists of various quantities of short chained fatty acids. Some of the fatty acids are branched and some are conjugated and some are nonconjugated with even or odd carbon numbers. A number of unusual fatty acids namely cyclohexyl fatty acids among others have been identified.
In this research cream with 30% fat content was produced, pasteurized and packed from the milk delivered to three plants on southern part of Iran. Samples were collected every three hours after production and three and six days later and investigated regarding the fatty acid composition and profile using gas liquid chromatography.
The results indicated that the fatty acid composition of the samples differentiated from each other based on the diet and feed consumed. However differences were observed among some fatty acids namely palmitic, conjugated and tran acids.
The fatty acid composition of creams indicated differences at p ≤ 0.05 level. This study showed that among the species, composition of fat and fatty acids are not constant and uniform.

Recently, lipid and carotenoid synthesis by microorganism has been considered as the alternative method to the conventional animal and plant based resources. This study is focused on the ability of in vitro synthesis of these high-value products using Rhodosporidium diobovatum yeast.
Rate of biomass production, lipid and carotenoid content, were investigated for cell cultures in nitrogen-limiting medium containing glucose (217 mM) or glycerol (434 mM) during a five-day period of post inoculation (pi). The experiments were carried out at 30 °C and 150 rpm.
Regarding the biomass yield (g dcw/g carbon consumed), no significant variation (5% probability) was observed in glucose (0.72±0.01) and glycerol (0.73±0.03) cell cultures after 120 h, but the glucose cultures synthesized more significant content of lipid at different time-points, and reached to a slightly greater amounts of lipid (46.29 ± 0.92 % dcw) than the glycerol cultures (44.57 ± 0.49 % dcw) at 120 h. In addition, the quantity of carotenoid production in glucose cultures was higher than those in glycerol cultures at 120 h pi (1987 ± 249 µg/L, versus 1758 ± 15 µg/L, respectively). Glucose grown cells produced 5.11% of mono-unsaturated fatty acid (MUFA) and 3.7% of poly-unsaturated fatty acid (PUFA) more than those in glycerol fed cultures, whereas the saturated fatty acid (SFA) were synthesized 8.21% more in the glycerol cultures.
The study shows extensive accumulation of neutral lipids and carotenoid, and suggests that R. diobovatum could be an effective strain for production of feedstock for food, fuel and bio industries from various substrates.

Sea lettuce is a kind green alga with scientific name "Ulva lactuca", has many uses in many countries. With Notice to the presence of this alga in the coasts of Bushehr and its ease of propagation and cultivation, we can take advantage of beneficial interest. The objectives of this current study was to determine the amount of total fat, survey the quality and quantity of some physicochemical parameters and the profile of fatty acids in its oil.
After samples collecting of sea lettuce (Sea lettuce) from Bushehr coasts, sample preparation and extraction of fat, quantity of some physicochemical parameters according to AOAC method; and fatty acid profile were analyzed by gas chromatography with flame ionization detection (GC-FID).
The acidity index in extracted oil in Shoraye-shahr, Bandargah and Naftkesh regions were, 0.73, 0.73 and 0.72 respectively, and the peroxide value was 0.75, 0.74 and 0.75 respectively. The refractive index and average oil contents for all areas were reported 3 % and 1412, respectively. In the three mentioned regions, sixteen fatty acids including (C6), (C10), (C12), (C13), (C14), (C15), (C16), (C17), (C18), (C19), (C20), (C21), (C18: 1), (C18: 2), (C18: 3) were identified with different amounts. Palmitic acid had the highest levels in all three regions.
Sea lettuce contains different fatty acids that each of them has different applications in food industry, medicine and cosmetics. The favorable amounts of omega-3 and omega-6 fatty acids in the sea lettuce oil increase their nutritional importance. Caltivating of this beneficial alga is suggested due to the appropriate geographic climate of Bushehr.

Microorganisms that are capable of accumulating lipid up to 20% of their biomass are called oleaginous microorganisms. In this study, optimization in lipid and linolenic acid production was investigated in Aspergillus niger as an oleaginous filamentous fungi.
In this study, at first different strains of filamentous fungi were isolated, and after staining of the isolates with Sudan Black, their oil was extracted using chloroform/methanol. Then, the isolates with oil/dry biomass ratio of more than 20% were considered as oleaginous filamentous fungi. After microscopic examination, the identified isolate was optimized in terms of oil production. Finally, the amount of linolenic acid was evaluated using gas chromatography.
At first, 20 filamentous fungi isolates were isolated. According to the results of Sudan Black staining, lipid inclusions were observed in all the fungal isolates. The amount of oil produced in all isolates, showed that the percentage of oil production in isolates 4, 5, and 16, was more than 20%. In microscopic examination, the isolate 5 was Aspergillus niger. The best pH, temperature, time, and carbon source for oil production by Aspergillus niger was 4.5, 30°C, 96 hours, and fructose, respectively. The amount of linolenic acid in Aspergillus niger was reported 22.4% using gas chromatography.
The results of this study revealed that Aspergillus niger is an appropriate filamentous fungi for linolenic acid production.

Introduction and Dietary Tran’s fatty acids (TFA) comes mostly from the industrial hydrogenation of unsaturated vegetable oils. TFA also are formed during the natural bacterial hydrogenation of unsaturated fatty acids that occurs in the rumen of polygastric ruminants such as cattle, sheep, and goats. The epidemiologic evidences suggest that the intake of Tran’s fatty acid may be associated with increased risk of cardiovascular diseases (CVD) such as atherosclerosis or chronic heart disease (CHD). The purpose of the current study is better understanding of effects of TFA on cardiovascular disease. So, the available evidences from studies were reviewed. A complete search was performed about the association of TFA intake with risk of CVD in databases electronic such as ISI Web of science and PubMed and also in SID from1993 to 2014. The results of most studies have indicated a significant direct association between the TFA intake and risk of CVD. Also, increasing of TFA intake was related with increased risk of diabetes, systemic inflammation, decreased membrane fluidity, increased serum lipid levels and inflammatory markers. The most evidence for association between the intake of TFA and cardiovascular diseases were related to TFA from hydrogenated vegetable oils and information about the effects of TFA from ruminant was inconsistent. It is necessary performing studies about the effects of rTFA (ruminant trans fatty acid) on risk of CVD and banning the use of these fatty acids in the food industry.

This study was carried out to determine the oil content and of fatty acids in stem, leave and seed of halophyte plant (Suaeda vermiculata) locally called “Tahma” growing along the shorelines of the Persian Gulf in Bushehr Province. The total oil and fatty acid contents of leaves, stem and root were extracted in n-hexane using Soxhlet and the fatty acid compositions were determined by FID- Gas chromatography. The amount of oil content ranged from 0.68 to 1.74% by dry weight. The lowest present was for in stem and the highest for leave respectively. A total of 11 fatty acids were detected in leave, stem and root of which 8 were saturated and 3 unsaturated. The major saturated fatty acid in leave and stem was palmitic but in the seed was margaric acid. Also, the major unsaturated fatty acids in leave, seed and stem were oleic, linoleic and linolenic respectively. Our results also showed the presence of fatty acids such as plargonic, palmitic and stearic in all of the above organs, which the plargonic was dominant in leave but palmitic, linoleic and stearic in stem. Analysis of results showed that in the seeds of S. vermiculata the major saturated fatty acid is margaric and the major unsaturated fatty acid is linoleic. Also it was shown that the amount of saturated fatty acids in the seed were more than unsaturated fatty acids.

Background and Cold-smoking is one of the most common ways to increase the shelf life of fish during storage. This study aimed to extract and measure the polycyclic aromatic hydrocarbon (PAH) carcinogens, using high-pressure liquid chromatography (HPLC)-mass, fatty acids profile, nutritional value, and bacterial community in three widely-used species of smoked fishes [Rutilus frisii (Kutum), Liza aurata, and Hypophthalmichthys molitri] of Caspian Sea, Iran. Amounts of high molecular weight (HMW)-PAHs, as indicator of carcinogenic components in smoke, showed concentrations of 0.100, 0.039 and 0.033 µg/kg in smoked Hypophthalmichthys molitrix, Liza aurata and Rutilus frisii, respectively (P < 0.05). The concentration of Benzo[a]Pyrene was calculated in Hypophthalmichthys molitrix and Rutilus frisii 0.001, and in Liza aurata 0.004 µg/kg (P < 0.05). The amounts of ω-3 in Hypophthalmichthys molitrix, Liza aurata and Rutilus frisii were 15.79%, 11.18% and 8.74%, respectively (P < 0.05). The Poleyen index amounts (EPA+DHA/C16) were 0.30% in, 0.13% and 0.14% in Hypophthalmichthys molitrix, Liza aurata and Rutilus frisii, respectively (P < 0.05). High correlation was considered between amounts of lipids and PAHs (R2 = 0.56). Number of anaerobic bacteria in smoked Hypophthalmichthys molitrix, Liza aurata and Rutilus frisii was 5.26, 5.15 and 5.18 log ufc/g, respectively and amounts of total coliform (TC) was recorded 5.21, 5.23 and 5.20 in them, respectively (P < 0.05). Contents of PAHs, quality indexes and bacterial community were at the accepted ranges and the suitable unsaturated fatty acids (UFA) and Polyen index were considerable in studied fish.

Nowadays، proposing dietary recommendations to regulate serum inflammatory mediators is of immense importance. This study is designed to evaluate the effects of different commercial dietary oils which have more complicated effects than pure fatty acids on serum levels of interleukins IL 6 and IL 10. In this experimental animal study، 40 male rats were divided into 5 groups and received standard chow diet for 3 weeks. At the end of the 3rd week، four rats from each of the 5 groups were sacrificed and blood samples were collected. The remaining rats then received chow diet or an experimental diet containing yogurt butter، olive oil، soybean oil، or flaxseed oil for another 4 weeks. Then، blood samples were collected and serum fatty acid composition was determined by gas chromatography and serum levels of interleukins were obtained by use of ELISA kits. We used variance analysis for comparison of the mean values and regression analysis for assessment of correlation among variables. Consumption of yogurt butter and soybean oil significantly increased serum level of IL 6، whereas IL 10 level increased after consumption of flaxseed oil (p<0. 05). Increase in serum n 6 PUFA، led to a notable increase in IL 6 concentration، but increase in serum MUFA gave rise to decreased IL 6 level. A direct relationship was observed between the levels of arachidonic acid and IL 6. In addition، the level of IL 6 decreased when serum decosahexaenoic acid increased. We showed that composition of serum fatty acids can modulate concentrations of the interleukins. Using oils containing n 6 PUFA led to generation of pro inflammatory mediators، but oils containing n 3 polyunsaturated fatty acids showed anti inflammatory effects.

purslane seeds provide nutritional value، and have beneficial health effect on the body specially in preventing cardiovascular، cancer and hypertension (high blood pressure) deseases، because it contains omega-3 and omega-6 fatty acids and other nutrients such as antioxidants، tocopherols and dietary fibre.

In this study، the effect of incorporating purslane powder into wheat flour with concentrations of 5، 10، 15 and 20% was investigated on dough rheological properties، chemical properties of flour and bread including oil content، fatty acids profile، tocopherols، fat acidity and peroxide. Fatty acids stability during cooking process was also studied. Moreover، sensory characteristics of bread were determined during 5 days of storage.

Findings showed that incorporating up to 10% purslane powder led to the weakening of dough rheological behavior in the farinograph. 20% substitution level increased flour fat content، linolenic acid، tocopherols and fat acidity contents. However، peroxide values of samples did not show significant (p>0. 05) differences. The amount of fat acidity and peroxide increased during cooking. Linolenic acid was stable to heat، while tocopherols decreased. Bread containing 10% purslane received higher sensory scores compared to other treatments. Bread sensory quality gradually decreased during storage.

Incorporating purslane seeds powder increased omega 3 and omega 6 fatty acids in bread. At certain levels (below 10%) of pursalne addition، sensorial properties of bread were improved. Linoleic fatty acid was stable during baking، however، the amount of tocopherols decreased upon baking.

Background and Recent reports suggest that increased homocysteine is a risk factor for heart disease. On the other hand, regular exercise and supplementation of omega-3 fatty acids have been effective in reducing these diseases. The purpose of this study was to evaluate the interaction effect of 8 weeks of aerobic training and omega-3 fatty acid supplementation on plasma homocysteine concentration in elderly men. The statistical sample for this experimental study consisted of 36 male non-athletes in the age range of 57.37±3.37 years. They were selected from Genaveh, Iran, and randomly divided into 4 groups: exercise with omega-3 supplements, exercise with placebo, omega-3 supplementation, and placebo intake. The 8-week endurance exercise program included 3 sessions per week with pre-determined duration (30-45 minutes) and intensity (55-70% HRmax). Daily dosage of omega-3 fatty acid supplementation was 2000 mg. Blood samples were taken after 14 hours of fasting before the study and 48 hours after the last training session. The results showed that, despite a decline by 3.6% in the exercise + omega-3 fatty acids group, 12.4% in the placebo + exercise group (due to higher basal values of this group), and 2.8% in the omega-3 supplement group, moderate-intensity aerobic exercise and omega-3 fatty acid supplementation could not create a significant decrease in plasma homocysteine concentration (p≥0.05). This study showed that aerobic exercise and omega-3 fatty acid supplementation are associated with a non-significant but tangible decrease in plasma homocysteine concentration as a new risk factor for cardiovascular diseases. (Quarterly Journal of Sabzevar University of Medical Sciences, Volume 19, Number 2, pp.146-155).

Paraoxonase-1 (PON1) moves with high-density lipoprotein (HDL) particles in blood and prevents low-density lipoprotein (LDL) particles from oxidation. The aims of this study were to investigate the correlation between fatty acid composition of HDL phospholipids with pon-1 polymorphisms and response to lovastatin treatment in people with high blood cholesterol. In this descriptive study, 265 patients were selected and divided into two groups based on LDL-C concentrations; 131 patients with LDL-C greater than 130 mg/dl (cases) and 134 patients with LDL-C lower than 130 mg/dl (controls). Fatty acids of HDL phospholipids were measured with gas chromatography and lipid profile (cholesterol, triglyceride, LDL-C, HDL-C), apolipoprotein A1 and apolipoprotein B were measured by relevant commercial kits. Oxidized LDL was measured by ELISA method and activity of paraoxonase was determined by a relevant standard manual method. Genotypes of L55M polymorphism were determined by polymerase chain reaction-restriction fragment length polymorphism procedure. Prevalence of L allele from L55M polymorphism was 0.65 and 0.53 in the case and control groups, respectively (P=0.04). PON1 paraoxonase activity in LL homozygote genotype was higher than other genotypes upon treatment with lovastatin. Concentrations of oleic, linoleic and eicosapentaenoic acids in LL genotype were increased by lovastatin administration. Allele (L) from L55M polymorphism had a higher frequency in patients with higher LDL-C concentrations. PON1 genotypes seemed to have a modifying role on paraoxonase-1 activity after lovastatin therapy.

The correlation between dietary fat and coronary heart disease (CHD) has been clearly established. This study was designed to investigate the effects of different dietary oils on serum fatty acid composition and lipid profile in rats. In this experimental study, 40 male rats were assigned to 5 groups and received standard chow diet for 3 weeks. At the end of the 3rd week, blood samples were obtained from four rats in every group. The remaining rats received standard chow diet or experimental diet (chow diet supplemented with yogurt butter, olive oil, soybean oil, or flaxseed oil for another 4 weeks. Serum fatty acid composition was analyzed by gas chromatography whereas serum lipids were determined by use of enzyme kits. Total saturated, monounsaturated, and n-6 and n-3 polyunsaturated fatty acids (PUFA) were significantly higher in the rats which received yogurt butter, olive, soybean, and flaxseed oils, respectively. In addition, consumption of olive, soybean, and flaxseed oil markedly increased total unsaturated fatty acids. There was a significant increase in total PUFA after consumption of soybean or flaxseed oils in comparison to yogurt butter. A marked reduction was observed in n 6:n 3 PUFA ratio in the rats that consumed flaxseed oil. Serum triglycerides significantly decreased after consumption of olive, soybean, and flaxseed oils, whereas no change was observed in the total cholesterol. Olive oil and yogurt butter consumption led to increased HDL-C, but a noticeable decrease occurred in LDL-C in the rats of all test groups. Different dietary oils differentially affect serum fatty acid composition and serum lipid profiles.

Drinking a high amount of tea, cooking methods, dietary habits and different spices used during the cooking process could be associated with different chronic diseases such as overweight and hypertension. This study was conducted with regards to the prevention importance of these disorders from an early age. A representative sample of 110 young females aged between 18 and 28 years old were selected randomly from Isfahan University of Medical Science, Iran. Usual dietary intakes were assessed using a validated questionnaire. Anthropometric indices and the blood pressure were evaluated using standardized methods. The Obesity and overweight were defined as BMI ≥ 30 kg/m2 and BMI = 25 to < 30 kg/m2 respectively. Abdominal adiposity was defined as WC> 88cm. Based on the findings of the study, 51% of the girls consumed less than 3 cups of tea, 40% consumed 3 to 5 cups and 9% consumed more than 5 cups a day. Only 2% of the studied population used coffee. 50% of the girls didn’t use fast food and 44.5% used fast food 2 times a week. 5.5% of the studied population consumed fast food more than 2 times a week. 44.5% of girls used high fat foods and 54.5% used low fat foods. 54.5% of the population used non hydrogenated vegetable oils, 36.4% used frying oils, 7.3% used hydrogenated vegetable oils and 1.8% used animal oils (ghee). Consuming high fat foods and fast food were unhealthy habits among young females in Isfahan. Therefore, correcting the dietary habits and the cooking methods is essential among young female students.