Volume 1, Issue 1 (2010)                   JMBS 2010, 1(1): 45-51 | Back to browse issues page

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salemi Z. Effect of Processed Margarine on markers of oxidative stress in young male rats. JMBS 2010; 1 (1) :45-51
URL: http://biot.modares.ac.ir/article-22-553-en.html
Abstract:   (10210 Views)
Oxidative Stress is fast becoming the nutritional and medical buzzword for the 21st century, and imPlicated in a growing list of diseases, from cataract to cancer. Oxidative stress occurs when the amount of free radicals in the body exceeds its pool of available antioxidants. Some researches indicate that margarine contain Trans fatty acids as major sources of dietrary free radicals and oxidative Stress. But other researches has been shown that because of supplementation of mairganie with some antioxidant such as alpha-carotene, beta-carotene, vitamin C and specially vitamin E, significantly decreased free radicals and oxidative stress and increased the levels of the supplied antioxidants in plasma. In this study, we examined the effect of The use fortified margarine on oxidative stress markers in young male, rats. To evaluate the margarine effect, 20 wistar rats were divided into 2 groups and selected as control and marganine groups. In second groups margarine were added to their chow as 15% (w/w). After 4 months blood samples were obtained, Then plasma levels of antioxidant, lipid peroxidation and thiol group of its, has been measured. This experiment showed that margarine intake has a positive effect on markers of oxidative stress, and consumption of antioxidant supplied in a full-fat margarine and consumed as a part of normal diet, effectively increases the blood levels of antioxidant and eliminats of free radicals.
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Received: 2010/08/2 | Accepted: 2010/10/24 | Published: 2010/12/13

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