Nutritional and Biological Roles of Supplemented Coconut Biscuit and Coconut Oil on Improved Hypercholesterolemic Rats' Health

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1 Ademi Journl of Nutrition 6 (1): 01-13, 2017 ISSN IDOSI Pulitions, 2017 DOI: /idosi.jn Nutritionl nd Biologil Roles of Supplemented Coonut Bisuit nd Coonut Oil on Improved Hyperholesterolemi Rts' Helth 1 2 Hud Adlrhmn Aljumyi nd Ol Irhim El-Desoky Ali 1 Nutrition nd Food Siene Deprtment, Fulty of Designs nd Home Eonomis, Tif University KSA 2 Nutrition nd Food Siene Deprtment, Fulty of Home Eonomis, Al-AZhr University, Tnt, Egypt Astrt: The present study ws onduted to investigte effet of oonut isuit, oonut isuit fortified with oonut oil nd oonut oil on hyperholesterolemi rts. Thirty mture mle lino rts weighing g were used, divided into two min groups, one ws kept s negtive ontrol group (n =6) fed ontrol diet, while the other group ws fed hyperholesterolemi diets for eight weeks to indue hyperholesterolemi. This min group ws divided into 4 equl su-groups (n = 6) ; one kept s positive ontrol nd the other three groups were fed on supplemented diet with oonut isuit, oonut isuit fortified with oonut oil 5% nd oonut oil 5%. Biologil evlution; liver enzymes nd totl holesterol, triglyerides& lipoprotein frtions were estimted. The otined results onluded tht the est results were found in supplemented diets with oonut oil 5% followed y oonut isuit fortified with oonut oil 5% nd oonut isuit ws the lst. So, the otined dt need further reserh to use oonut oil nd supplemented oonut isuits in humn diet to redue holesterol levels. Key words: Hyperholesterolemi Coonut Oil Coonut Bisuit Cholesterol, Lipoproteins INTRODUCTION holesterol metolism, therogenesis s well s possile tretments for the redution of irultory holesterol Hyperholesterolemi is lipoprotein metoli levels [5, 6]. Induing hyperholesterolemi in rts is often disorder hrterized y high serum low density through high ft, high holesterol diet, Commeril lipoprotein nd lood holesterol. It hs een reported rtions supplemented with holesterol hve lso een y Rerksn et l. [1] s one of the most importnt risk used for these investigtions [7]. ftors in the development nd progression of The ontinuous ingestion high mounts of ft seem theroslerosis tht led to rdiovsulr diseses to e diretly relted to hyperlipidemi in humns. (CVDs). Hyperholesterolemi poses mjor prolem to Consequently, it hs een tried to provoke hyperlipidemi mny soieties s well s helth professionls euse of in lortory nimls, in order to understnd etter the the lose orreltion etween rdiovsulr diseses nd reltionship etween disorders in holesterol metolism lipid normlities [2, 3]. Clinil trils hve demonstrted nd therogenesis nd to test possile tretments for the tht intensive redution the inidene of CVDs. redution of irulting holesterol level. For induing Dietry ftors suh s ontinuous ingestion of high hyperholesterolemi in rts triglyerides-rih diets mounts of sturted fts nd holesterol re elieved to ontining holesterol, with or without holi id hve e diretly relted to hyperholesterolemi nd een used [8] the level of holesterol vries sustntilly suseptiility to theroslerosis [4]. s well. In our lortory we hve produed Hyperholesterolemi nimls re useful models for hyperholesterolemi rts y treting them with diets studies on holesterol homeostsis nd drug trils to rih in triglyerides nd supplemented with holesterol etter understnd the reltionship etween disorders in [9-12]. Corresponding Author: Ol Eldesoky, Nutrition nd Food Siene Deprtment, Fulty of Home Eonomis, Al-AZhr University, Tnt, Egypt. E-mil: oleldesoky@yhoo.om. 1

2 Ad. J. Nutr., 6 (1): 01-13, 2017 In niml studies, some evidene suggests tht hin ftty ids. A medium-hin triglyeride (MCT) is sturted ft from oonut oil my improve lood lipids dietry ft in whih the mjority of ftty ids re medium- (Suh s LDL holesterol, HDL holesterol, triglyerides hin imed to review the likely enefits of CO nd its nd others) nd tht virgin oonut oil is prtiulrly effets relted to oxidtive stress, hyperlipidemi nd enefiil [13, 14]. However, the rdiovsulr effets of hronile diseses in humns [20]. oonut oil in humns re omplited nd still unfolding. The mediinl effets of oonut oil re lso due to Coonut oil, derived from oonut (Coos nuifer its medium-hin ftty ids. Luri id, the mjor ftty L.), hs een widely used throughout history for its id from the ft of the oonut, hs long een reognized mediinl vlue nd s food, food ingredient nd for its unique properties tht it lends to nonfood uses in funtionl food [15]. It onsists of mixture of the sops nd osmeti industries. Luri id nd pri triglyerides ontining high proportion of medium- id re ftty ids found in oonut oil, possess hin sturted ftty ids, espeilly myristi id [16]. ntimiroil properties. Luri id, onverted into Virgin oonut oil (VCO) is otined from fresh, mture monolurin in ody is the ntivirl, ntiteril nd ntioonut kernel without the use of het nd without protozol monoglyeride used y the humn or niml to undergoing refining proess [17]. This retins the destroy lipid-oted viruses [16, 20]. importnt iologilly tive omponents in the oil suh Coonut oil onsists minly of sturted ftty ids, s ntioxidnt vitmins nd phenoli ompounds. The this eing out 90%. The mjor ftty ids present in potentil enefits of this oil in preventing or meliorting oonut ft re luri id (12:0) with 46%, myristi id different iologil onditions due to its tive (14:0) with 17% nd plmiti id (16:0) with 9%. Only 10% polyphenol omponents hs een demonstrted. re unsturted ftty ids in ontrst to olive oil for Supplementtion of the diet with VCO hs een shown to exmple, whih onsists of 87% unsturted ftty ids. redue the holesterol nd triglyeride levels, mintin Even when ompring oonut ft with other foods high lood ogultion ftors nd prevent oxidtion of low- in sturted fts, for exmple utter, oonut ft hs density lipoprotein lipids [18]. Also, VCO hs een higher proportion of sturted ftty ids (90%). thn reported to hve ntiner, ntimiroil, nti- utters 66%. However they differ in the perentile inflmmtory nd heptoprotetive properties [19]. distriution of their diverse sturted ftty ids [21]. Coonut oil (CO) hs generted disussions out its Bisuits re the most populr kery items onsumed possile effets on helth, espeilly for eing oil rih in nerly y ll setions of the soiety in Egypt. Some of the sturted ft, whih is known to ontriute to the resons for suh wide populrity re low ost in development of theroslerosis nd rdiovsulr omprison with other proessed foods, good nutritionl diseses. On the other hnd, CO ontins high levels of qulity nd vilility in different forms, vried tste nd luri id tht is diretly sored y enteroytes nd longer shelf life. Bkery produts re used s vehile for my prevent the ft deposition in lood vessels. In inorportion of different nutritionlly rih ingredients ddition, flvonoids nd polyphenols present in CO my [22]. e enefiil in reduing the oxidtive stress involved in the etiology of vrious diseses, for instne, Aim of Study: This study ws rried out to investigte rdiovsulr diseses nd ner [16, 19]. nutritionl nd iologil roles of supplemented oonut Bsilly, ftty ids re the uilding loks of fts. isuit nd oonut oil on improved hyperholesterolemi Most of the fts in foods re triglyerides, whih re rts' helth. moleules ontining three ftty ids tthed to glyerol k one. Ftty ids re tegorized nd listed MATERIALS AND METHODS on nutrition lels s sturted, polyunsturted (PUFA), monounsturted (MUFA) nd trnsfts. There re Mterils: Soft whet flour (72% extrtion) ws severl individul ftty ids within eh of these otined from South Ciro Mills Compny, Giz, Egypt. tegories. For exmple, the predominnt sturted ftty oonut oil hve een otined from Cptin Compny, ids in the Amerin diet inlude luri, plmiti, myristi Ciro, Egypt nd ll other mterils used in dough nd steri ids. Cpryli, pri nd luri ids re preprtion oonut, sugr, nturl utter, king powder, shorter in the hin length thn other sturted ftty eggs nd vnillin were otined from lol mrket in ids. Thus, they re ommonly referred to s medium- Tnt, Ghri governorte, Egypt. Csein, vitmins, 2

3 Ad. J. Nutr., 6 (1): 01-13, 2017 minerls nd ellulose were purhsed from EL-Gomhoryi University KSA. The soring sheme ws estlished s Compny, Ciro, Egypt. Thirty mle lino rts (Sprgue mentioned y Zoik nd Hoojjt [28] s followed: Color Dwely Strin) were otined from Vine nd Immunity (20), tste (20), odour (20), texture (20), pperne (20) Orgniztion, Helwn Frm, Ciro, Egypt. nd overll sore 100 degrees. Preprtion of Bisuits: The sweet isuits were Biologil Evlution: During the experiment period prepred y using the AACC method [23]. Preprtion of (12 weeks), the quntities of diet whih were onsumed isuits ws rried out using oonut oil repled; (Feed intke) nd / or wsted were reorded every dy. seprtely with 1, 2, 3 nd 5 % utter. The isuits were In ddition, rts' weight ws reorded weekly. At the end ked t 160 C for 20 min. After ooling for 1hr, the of the experiment, feed intke, ody weight gin (BWG orgnolepti evlution ws rried out. After ked, the %), orgns weight s perent of totl ody weight nd yield of ontrol isuits ws 360 (g) isuits. feed effiieny rtio (FER) were lulted, ody weight gin nd feed effiieny rtio were lulted ording to Animls nd Experimentl Design: Thirty mle white Chpmn et l. [29]. lino rts of n verge ody weight 160±10 g of (Sprgue Dwley Strin) were used. They were otined Biohemil Anlysis of Serum: At the end of the from Vine nd Immunity Orgniztion, Helwn Frm, experiment rts were fsted overnight efore srified Ciro, Egypt. Animls were limtized to lortory under ether nesthetized nd lood smples were onditions efore eing used. olleted from hepti portl vein. Eh smple ws pled in dry len entrifuge tue nd then entrifuged Methods: Rts were divided into two min groups s for 10 minutes t 3000 revolutions per minute to seprte follow: Group (1) ws fed on sl diet only nd kept s the serum. Serum ws refully seprted into dry len negtive ontrol group (n =6). Group (2) 24 rts reeived Wssermn tues y using Psteur pipette nd kept hyperholesterolemi diets for eight weeks. After tht, the o frozen t (-20 C) till nlysis. Anlysis ws done t rts were divided into equl four su-groups (6 rts eh) Medil College Lortory, Zgzig University. Totl s following: Sugroup (1): ws left s positive ontrol holesterol ws determined ording to the method nd fed on sl diet only. Sugroup (2): ws fed on sl desried y Allin et l. [30]. Triglyerides were diet supplemented with 200 g oonut isuit/kg diet. determined ording to the method desried y Trinder Sugroup (3): ws fed on sl diet supplemented with nd Ann [31]. HDL-C ws determined in the serum 200 g oonut oil isuit (5%)/kg diet. Sugroup (4): ws ording to the method desried y Lopes-Virell et l. fed on sl diet supplemented with 50 g oonut oil/ kg [32]. The VLDL- nd LDL-holesterol onentrtions were diet. Coonut isuit, oonut oil isuit (5%) nd lulted [33]. Determintion of the tivity of liver oonut oil (5%) dded on the expense of orn strh. enzymes: Serum sprtte mino trnsferse: AST (SGOT) Composition of minerl mixture ws rried out ording ws determined in the serum nd Serum lnine mino to Hegsted et l. [24] nd the vitmin mixture ording to trnsferse ALT (SGPT) ws determined in the serum Cmpell [25]. ording to the method desried y Reitmn nd Frnkel [34]. Nutritionl Chrteristis Chemil Anlysis: Coonut isuit, supplemented Sttistil Anlysis: Dt were expressed s oonut isuit nd oonut oil were hemilly nlyzed men±stndrd devition. Vlues were sttistilly for moisture, rude protein, ft, rude fier nd sh nlyzed y one-wy nlysis of vrine (ANOVA test) ording to methods desried in A.O.A.C. [26]. Ftty ording to Snedeor nd Cohrn [35] using SPSS 10.1 ids ontent of oonut isuit, supplemented oonut softwre pkge. Differenes were onsidered signifint isuit nd oonut oil were nlyzed ording to t P vlues (0.05). methods desried in AOAC [27]. RESULTS AND DISCUSSION Sensory Evlution of Bisuits: Bisuits produed y using suggested lends were evluted for their sensory Chemil Composition: Dietry fts re found in oth hrteristis y ten pnelists from the stff of Food plnt nd niml foods. Fts supply the ody with Siene Dep., Fulty of Designs & Home Eonomi, Tif lories nd essentil ftty ids nd help in the 3

4 Ad. J. Nutr., 6 (1): 01-13, 2017 Tle 1: Chemil omposition of stndrd oonut isuit nd supplemented oonut oil isuit 5%. Smple Protein % Ft % Moisture % Ash % Fier % Crohydrtes % Stndrd Coonut isuit Coonut oil isuit 5% sorption of the ft-solule vitmins A, D, E nd K. The ftty id perent omposition of tested oils nd utter ft were s reltive perentge. Dt presented in Tle (1) illustrted the hemil omposition perentge of stndrd oonut isuit nd supplemented oonut oil isuit 5%. From the otined dt, it ould e notied tht stndrd oonut isuit ontined (On dry weight sis) 18.74% Ft, 10.75% protein, 62.1% rohydrte, 5.2% Moisture, 2.41% Fier, 0.8 % sh nd kl energy. While supplemented oonut oil isuit 5% ontined 18.82% Ft, 10.7% protein, % rohydrte, 5.9% Moisture, 2.54% Fier, 1.2 % sh nd kl energy Coonut oil (The so-lled tropil oil), while still onsidered vegetle "Oils", hve s muh or more sturted ftty id ontent thn lrd. Indeed, they re not liquids t room temperture like the other vegetle oils, ut solids. Look t the ingredients on tht illustrted the hemil omposition of the oil. Ftty ids omposition of oonut oil is formed y mixture of sturted (SFAs) nd unsturted (UNFAs) ftty ids lssified ording to the numer of unsturted onds s monounsturted (MUFAs) or polyunsturted ftty ids (PUFAs). So, their impt on humn helth ould e ssessed ording to individul ftty ids euse of their different influenes on humn helth nd risks of serious diseses [36]. Sturted Ftty Aids (SFAs) with fewer thn 12 ron toms eing lled short nd medium hin sturted ftty ids (MCFAs) hve een found only in oonut oil (COC) in the mount non identified Ftty ids 0.03% of ftty ids (FAMEs) s n e seen in Tle 1. Expetedly, SFAs were estlished s extrordinrily predominnt FAs in the highest mount of 92.1% of totl FAMEs in oonut oil (COC) nd they were in Tle (2) presented espeilly y luri (C12:0) nd Plmiti id (C16:0) ids in the mounts of 49.1 nd %, respetively; in greement with reported dt [36]. In the rest of nlyzed oils SFAs were determined Cproi id (C6:0) ws found to e predominnt SFA in the mjority of smples in 0.20 %. Moreover in Tle (3) ftty ids ontent of stndrd oonut isuit presented y luri (C12:0) nd Plmiti id (C16:0) ids in the mounts of 5.48 nd %, respetively. In the rest of nlyzed oils SFAs were determined Cproi id (C6:0) ws found to Tle 2: Ftty ids ontent of oonut oil Ftty ids Nme Reltive distriution C6:0 Cproi id 0.20 % C8:0 Cpryli id 6.14 % C10:0 Cpri id 5.26 % C12:0 Luri id 49.1 % C14:0 Plmiti id % C16:0 Steri id % C18:0 Olei id % C18:1n9 Linolei id 6.37 % C18:2n6 Myristi id % Non identified Ftty ids 0.03% Tle 3: Ftty ids ontent of stndrd oonut isuit. Ftty ids Nme Reltive distriution C 6:0 Cproi id 0.36 % C8:0 Cpryli id 1.00 % C10:0 Cpri id 1.25 % C12:0 Luri id 5.48 % C14:0 Myristi id 7.71 % C14:1n7 Myristiolei id 0.38 % C14:1n5 5-tetrdeenoi id (phytosteri) 0.23 % C15:0 pentdeenoi id 1.44 % C16:0 Plmiti id 27.33% C16:1n9 Plmitiolei id 0.16 % C16:1n % C16:1n % C17:0 heptdeenoi id 0.85 % C16:3n % C18:0 Steri id 8.81 % C18:1n9 Olei id % C18:1n7 Vini id 0.67 % C18:1n5 6- otdeosenoi id 0.20 % C18:2n6 Linolei id % C18:2n % C18:3n3 Linoleni id 1.69 % C18:4n3 Otdetetrenoi 0.34 % C 20:0 Arhidi id 0.19 % Non identified Ftty ids 0.00 % e predominnt SFA in the mjority of smples in 0.36 %. While, the results in Tle (4) Ftty ids ontent nd supplemented oonut oil isuit 5% showed luri (C12:0) nd Plmiti id (C16:0) ids in the mounts of 7.56 nd %, respetively nd the rest of nlyzed oils SFAs were determined Cproi id (C6:0) ws found to e predominnt SFA in the mjority of smples in 0.47 %. 4

5 Ad. J. Nutr., 6 (1): 01-13, 2017 Tle 4: Ftty ids ontent nd supplemented oonut oil isuit 5%. Ftty ids Nme Reltive distriution C 6:0 Cproi id 0.47 % C8:0 Cpryli id 1.25 % C10:0 Cpri id 1.53 % C12:0 Luri id 7.56 % C14:0 Myristi id 8.51 % C14:1n7 Myristiolei id 0.41 % C14:1n5 5-tetrdeenoi id (phytosteri) 0.23 % C15:0 pentdeenoi id 1.43 % C16:0 Plmiti id % C16:1n9 Plmitiolei id 0.15 % C16:1n % C16:1n % C17:0 Heptdeenoi id 0.85 % C16:3n4 9-Hex Detrienoi id (hexgoni) 0.24 % C18:0 Steri id 8.55 % C18:1n9 Olei id % C18:1n7 Vini id 0.63 % C18:1n5 6- otdeosenoi id 0.18 % C18:2n6 Linolei id % C18:3n3 Linoleni id 1.66 % C18:4n3 Otdetetrenoi 0.32 % C 20:0 Arhidi id 0.17 % Non identified Ftty ids 2.87 % Coonut oil hs >90% sturted ftty ids, hene is less ttrtive to onsumers. Also, it is rih in short nd medium hin ftty ids (MCTs). Shorter hin length llows ftty ids to e metolized without use of the rnitine trnsport system [37]. In ft, some studies hve reported vrious impts of SFAs on the humn helth. It hs een onluded tht luri id (C12:0) s well s myristi id (C14:0) rise plsm totl holesterol onentrtions, the first due to n inrese in LDL holesterol, the ltter due to rise of oth LDL nd HDL holesterol onentrtions. However, ording to Mensink et l. [38] nd Lwrene [39] the rtio of totl holesterol to HDL holesterol is more speifi mrker of oronry rtery diseses thn the vlue of LDL holesterol. Oils rih in luri id (C12:0) deresed the rtio of totl to HDL holesterol. On the other hnd, myristi (C14:0) nd plmiti ids (C16:0) ffeted this rtio only little nd steri id (C18:0) slightly redued this rtio. In the presene of suffiient mounts of C18:2n-6 ftty ids, high plmiti id diets do not hve ny effets on serum lipoprotein profiles s well s the rtes of endogenous synthesis of holesterol in oth norml nd hyperholesterolemi Cndin sujets [40]. Compositionlly, oonut oil is derived from the dried kernel or met of oonut, lso known s opr. Chemilly, oonut oil primrily omprises of luri id (47.5%), low moleulr weight sturted ftty id known to e etter lterntive to other sturted ftty ids, the kind found in utter. It hs een doumented through the Ntionl Nutrition Survey of 2003 tht in ertin Asin ultures, wherein oonut oil hppens to e the primry soure of ooking ft, the inidenes of hyperlipidemi, stroke nd ngin were reltively low. In ft, study reported tht levels of low density lipoprotein (LDL) ppered to e reltively higher in individuls onsuming sfflower oil nd/or utter s ompred to those onsuming oonut oil [41]. Sensory Evlution: Sensory Evlution of Bisuits: Bisuits produed y using suggested lends were evluted for their sensory hrteristis y 20 pnelists from the stff of Nutrition nd Food Siene Deprtment, Fulty of Designs & Home Eonomis, Tif University KSA.. The soring sheme ws estlished s mentioned y Zoik nd Hoojjt [28] s follow: Color (20), tste (20), odour (20), texture (20), pperne (20) nd overll sore 100 degrees. Orgnolepti Chrteristis: Dt given in Tle (5) showed tht sensory properties of oonut isuits nd supplemented with different levels of oonut oil. From the mentioned result, it ould e oserved tht, the sensory sores for olor, odor, tste, texture, pperne nd overll sore of isuits deresed shrply. The est vlue ws for isuits supplemented with oonut oil 1% (95.4±1.4) followed y isuits supplemented with oonut oil 2% (93.8±1.6), Bisuit 3% (92.3±1.5) nd Bisuit 5% (90.1±1.7). From the otined dt, it ould e showed tht, there were insignifint differenes in texture, test nd odour sore mong the smples, (ontrol or supplemented with different levels of oonut oil). The orgnolepti evlution reveled tht Bisuit ould e supplemented using oonut oil to produe eptle nd high nutritionl vlue. Thus, with this omprehensive review, we imed to shed light on informtion relted to the helth enefits of onsuming oonut oil [41]. Biologil Evlution: Tle (6) shows the Effet of Coonut isuit, Coonut oil isuit nd Coonut oil on feed intke, ody weight gin (BWG %) nd feed effiieny rtio (FER) of hyperholesterolemi rts. The results showed the feed intke (FI) for positive ontrol group (C+) ws signifint derese s ompred to norml rts (Negtive ontrol group C-) (18.05±0.52 nd 18.88±0.2g/dy, respetively). While, ll groups fed on treted diets showed signifint inrese in FI s ompred to positive ontrol group. Coonut oil (5%) 5

6 Ad. J. Nutr., 6 (1): 01-13, 2017 Tle 5: Sensory evlution of oonut isuits nd supplemented with different levels of oonut oil Groups Apperne Texture Color Test Odour Totl Aeptne Stndrd oonut isuit 19.6± ± ± ± ± ±0.94 VG Bisuit 1% 18.9± ± ± ± ± ±1.4 VG Bisuit 2% 18.6± ± ± ± ± ± 1.6 VG Bisuit 3% 18.4± ± ± ± ± ±1.5 VG Bisuit 5% 17.8±0.5 18± ± ± ± ±1.7 VG Very Good (VG), Good (G), stisftory (S), Less thn 70 Questionle (Q) Tle 6: Effet of oonut isuit, oonut oil isuit nd oonut oil on feed intke, ody weight gin (BWG%) nd feed effiieny rtio (FER) of hyperholesterolemi rts (Men±SD). Groups FI (g)/dy BWG (%) FER Control ( ve) 18.88± ± ±0.004 Control (+ ve) 18.05± ± ±0.009 Coonut isuit 19.08± ± ±0.01 Coonut oil isuit (5%) 19.10± ± ±0.004 Coonut oil (5%) 19.23± ± ±0.007 showed the highest vlue of FI in treted group (19.23±0.17g/dy). On the other hnd, there were nonsignifint differenes etween treted groups s shown in Tle (6). Body weight gin (BWG %), in the sme tle lered signifint inrese in positive ontrol group s ompred to negtive ontrol group (59.68±2.49 nd 49.39±2.46%, respetively). While, ll treted groups feed on treted diets showed signifint derese in (BWG %) s ompred to positive ontrol group, the vlue (54.20±2.45, 53.05±2.22 nd 48.57±2.38 %, respetively) for Coonut isuit, Coonut oil isuit (5%) nd Coonut oil (5%) respetively. The est result reorded Coonut oil (5%) group whih showed the highest derese in (BWG) s ompred to ll treted groups, whih rehed to (48.57±2.38) s shown in Tle (6). Regrding to, feed effiieny rtio (FER) positive ontrol group showed signifint inrese s ompred to negtive ontrol group (0.19±0.009 nd 0.14±0.004). There ws signifint derese etween ll treted groups s ompred to positive ontrol group whih were (0.16±0.01, 0.16±0.004 nd 0.14±0.007 respetively). Rts fed Coonut oil (5%) showed the highest derese in FER s ompred to ll treted groups tht loset to negtive ontrol group s shown in Tle (6). There re very few humn studies ville on oonut oil nd ody ft loss. A smll pilot humn tril showed tht men onsuming virgin oonut oil hd signifint redution in wist irumferene over six weeks [42]. Elsyed et l. [43] notied tht grdul inrese in ody weight of ll the nimls with dvning the experimentl period. It ws lered tht the growth performne of rts ws not signifintly (p<0.05) ffeted y the dietry (olive, oonut oil nd utter ft). Body weight inresed signifintly ompred to the rts fed with oonut oil on dy 90 (Tle 6). The inrese ws out 40% ompred to dy 0 s ginst 5% in VCO fed rts, whih ould e due to the high ontent of long hin polyunsturted ftty ids (PUFAs %). Long hin ftty ids (LCFAs) require the detergent tion of ile to enter the intestinl ells, reesterified, pkged nd sereted into lymph, whih re trnsported to peripherl tissues for storge in ft depots [44]. Dt listed in Tle (7) show effet of oonut isuit, oonut oil isuit nd oonut oil on reltive orgns weight of hyperholesterolemi rts. The men vlues of ll reltive orgns weight (Liver, hert nd kidneys for positive ontrol group were signifint dereses (2.19±0.07, 0.38±0.04 nd 0.67±0.03) s ompred with those of negtive ontrol group (2.81±0.09, 0.39±0.03 nd 0.75±0.05 g/100g.wt. respetively). For reltive liver weight, there ws signifint inrese in ll treted groups (2.51±0.04, 2.47±0.05nd 2.38±0.14 g/100g.wt., respetively) for Coonut oil isuit (5%), Coonut isuit nd Coonut oil (5%) s ompred to positive ontrol group (2.19±0.07g/100g.wt.). The est result found in Coonut oil isuit (5%) group s shown in Tle (7). As regrd to reltive hert weight, only the groups fed on supplemented with Coonut isuit showed nonsignifint differenes (0.38±0.06 g/100g.wt.) ompring with positive ontrol (0.38±0.04 g/100g.wt.). The other results found in the groups treted with Coonut oil isuit (5%) nd Coonut oil (5%) non-signifint derese whih ws (0.36±0.04 nd 0.32±0.03 g/100g.wt) s shown in Tle (7). Vlues of reltive kidneys weight showed nonsignifint differene in ll treted groups s ompred to positive ontrol group (0.67±0.03g/100g.wt.) exept the group treted with supplemented Coonut isuit (0.75±0.07 g/100g.wt.) whih reorded signifint inrese so, the est result reord y this group s shown Tle (7). 6

7 Ad. J. Nutr., 6 (1): 01-13, 2017 Tle 7: Effet of oonut isuit, oonut oil isuit nd oonut oil on reltive orgns weight of hyperholesterolemi rts (Men±SD). Reltive orgns weight (g/100 g. B.Wt.) Groups Liver Hert Kidneys Control ( ve) 2.81± ± ±0.05 Control (+ ve) d 2.19± ± ±0.03 Coonut isuit 2.47± ± ±0.07 Coonut oil isuit (5%) 2.51± ± ±0.03 Coonut oil (5%) 2.38± ± ±0.04 Zkri et l. [19] reported tht inrese or derese in either solute or reltive weight of n orgn fter dministrtion of hemil or drug is n indition of the toxi effet of tht hemil. This is in ontrst with report tht pretretment with VCO signifintly reversed the inresed weight of the liver in pretmol-treted rts reltive to their ontrols. Imfidon nd Okunroo [45] determined the effets of plm oil, groundnut oil nd oonut oil on the liver ondition of lino rts nd showed tht weight gin did not differ signifintly (p<0.05) etween the test rts nd the ontrol. Liver size ws signifintly (p<0.05) inresed in ll the test rts ompred with ontrol. Elsyed et l. [43] reported tht weight of liver inresed signifintly my e due to umultion of ft in the ells of the liver due to high level of holesterol nd other fts in the lood, its uptke y HDL nd return to the liver to metolism. In study y Ahmd et l. [46], the weight of liver ws signifintly higher in rts given 7% fish oil nd soyen oil for 7 weeks. Similrly Astorg nd Levillin [47] found tht erui id indued n inrese in liver weight. Imfidon nd Okunroo [45] showed tht the inrese in liver weights of rts tht reeived 10% plm nd groundnut oil supplemented diet ws ompnied with mild inflmmtion in the liver. Elsyed et l. [43] found tht inrese in reltive weight of kidney in ll groups fed on diet ontining olive nd oonut oil nd etter ompre to seline group while there were no signifint differenes within this groups or etween mle nd femle. This my explin the reson why there is no differene in terms of the kidney weights in this study. Olive oil showed nerest results of reltive kidney weight for mle nd femle rts. Butter oserved higher reltive kidney weight in femle thn mle rts while oonut oil showed onverse with utter results. Results of reltive hert weight showed signifint differene for mle groups ut femle no signifintly. Olive oil group explined signifint differene etween femle nd mle groups. These results in greement with Alm et l., [48] who oserved no signifint differenes in herts reltive weights mong ll the tested rt groups nd ontrol rts. Biohemil Anlysis Lipid Profile: Dt listed in Tle (8) show the totl holesterol nd triglyerides of hyperholesterolemi rts s ffeted of feeding on supplemented diets with Coonut isuit, Coonut oil isuit nd Coonut oil. Results lered tht, there ws signifint inrese in serum levels of totl holesterol nd triglyerides in positive ontrol group (147.6±1.45 nd 176.4±2.97 mg/dl, respetively) s ompred to negtive ontrol group (101.8±3.03 nd 79±3.50 mg/dl, respetively). As regrd to serum levels of totl holesterol; ll treted groups reorded signifint derese s ompred to positive the est result reorded; Coonut oil (5%) nd Coonut oil isuit (5%) groups (103.4±1.14 nd 104.8±5.35 mg/dl) s shown in Tle (8) For triglyerides; ll treted groups showed signifint derese s ompred to positive ontrol group. The est result reorded y the group treted with Coonut oil (5%) nd Coonut oil isuit (5%) (86.4±2.40 nd 88.2±2.41 mg/dl) s shown in Tle (8). Aording to the Nordi Nutrition Reommendtions (NNR) [49], the intke of sturted ftty ids inluding trnsfts should e limited to mximum of 10 E%. It hs een found tht redution in onsumption of sturted ftty ids n led to lowered levels of lood holesterol. Supplementtion of the diet with VCO hs een shown to redue the holesterol nd triglyeride levels, mintin lood ogultion ftors nd prevent oxidtion of low-density lipoprotein lipids showed in study y Nevin nd Rjmohn [13]. Coonut oil hs provided the primry soure of ft in the diets of millions of people for genertions throughout the tropis. Though, there re studies tht indite positive orreltion etween onsumption of oonut oil nd development of oronry hert disese ording to Sith et l. [50]. High ontent of polyphenols nd minor onstituents suh s vitmin A nd E might hve ontriuted to the lipid lowering effet of VCO ording to Nevin nd Rjmohn [13].Trnsient inrese nd then derese in the level of TC in VCO fed rts, orrelte with the levels of other holesterol frtions suh s, HDL nd LDL, whih is in greement with erlier findings y Nevin nd Rjmohn [13]. High ontent of flvonoids nd other polyphenols might hve ontriuted to this effet [51]. Mensink et l. [52] explined tht oonut oil ontins lrge proportion of luri id, sturted ft tht rises totl lood holesterol levels y inresing oth the mount of high-density lipoprotein (HDL) holesterol nd low-density lipoprotein (LDL) holesterol. Although this 7

8 Tle 8: Ad. J. Nutr., 6 (1): 01-13, 2017 Effet of oonut isuit, oonut oil isuit nd oonut oil on totl holesterol (T.C) nd triglyerides (T.G) of hyperholesterolemi rts (Men±SD) Groups Totl holesterol (mg/dl) Triglyerides(mg/dl) Control ( ve) 101.8± ±3.50 Control (+ ve) 147.6± ±2.97 Coonut isuit 120± ±0.83 Coonut oil isuit (5%) 104.8± ±2.41 Coonut oil (5%) 103.4± ±2.40 Tle 9: Effet of oonut isuit, oonut oil isuit nd oonut oil on lipoprotein frtions (HDL, LDL, VLDL) nd therogeni index (AI) of hyperholesterolemi rts (Men±SD). Groups HDL (mg/dl) LDL (mg/dl) VLDL (mg/dl) AI Control ( ve) 46±3.1 40± ± ±0.45 Control (+ ve) 35± ± ± ±0.68 Coonut isuit 39.6± ± ± ±0.28 Coonut oil isuit (5%) 41.8± ± ± ±0.21 Coonut oil (5%) 44.8± ± ± ±0.17 my rete more fvorle totl lood holesterol profile, this does not exlude the possiility tht persistent onsumption of oonut oil my inrese the risk of rdiovsulr disese through other mehnisms y Mensink et l. [52] euse muh of the sturted ft of oonut oil is in the form of luri id (Whih rises HDL). This finding is ordne with Ding et l. [53] who oserved tht the vritions from the ftty id omposition of diet in dipose tissue n lso rise due to preferentil exlusion or inorportion of prtiulr type of ftty id into omplex lipids. The liver prtiiptes in uptke, oxidtion nd metoli onversion of free ftty ids, synthesis of holesterol, phospholipids nd triglyerides these results in greement with Akhtr nd Ali [54]. Lipid struture, omposition nd onfigurtion in ddition to exessive ft nd holesterol onsumption ffet the lipid profile in plsm ording to Krithevsky [55] s well s ft tissue deposition other mehnisms y Yqoo et l. [56]. Crndng [57] found tht phytosterols hs een identified to hve holesterol lowering tivity. Studies hve shown tht phytostnols pper to inhiit the sorption of dietry holesterol nd the resorption (Vi the enterohepti irultion) of endogenous holesterol from the gstrointestinl trt. It is elieved tht phytosttnols disple holesterol from ile mielles. The holesterol-lowering tivity of phytostnols ppers to lok the sorption of dietry holesterol nd the resorption of endogenous holesterol from the gstrointestinl trt vi the enterohepti route. Consequently, the exertion of holesterol in the fees leds to deresed serum levels of this sterol thus reduing risk of hert disese. Phytostnols do not pper to ffet the sorption on ile ids. Lipoprotein frtions (HDL, LDL, VLDL) nd Atherogeni Index (AI): Dt present in Tle (9) show the serum levels of lipoprotein frtion (HDL, LDL, VLDL nd therogeni index AI) of hyperholesterolemi rts s ffeted of feeding on supplemented diets with Coonut isuit, Coonut oil isuit nd Coonut oil. It ould e oserved from Tle (9) tht due to hyperholesterolemi serum lipoprotein frtion showed signifint derese in HDL ut signifint inrese in LDL, VLDL nd therogeni index (AI) in positive ontrol group (35±4.2, 77.32±4.23, 35.28±4.39 mg/dl nd 3.27±0.68 respetively) s ompred to negtive ontrol group (46±3.1, 40±4.72, 15.8±2.7, mg/dl nd 1.26±0.45 respetively). Dt in Tle (9) showed tht serum levels of HDL hd signifint inrese in ll treted groups s ompred to positive ontrol group. Treted group with Coonut oil (5%) reorded the est result for HDL level (44.8±3.42 mg/dl) s ompred to positive ontrol group (35±4.2 mg/dl). In the sme Tle (9), the serum levels of LDL hd signifint derese for ll treted groups s ompred to positive ontrol group. Treted groups with Coonut oil (5%) (41.32±2.87 mg/dl) reorded the est result for LDL s ompred to positive ontrol group (77.32±4.23 mg/dl). Regrding to, Tle (9) ll treted groups hd signifint derese in level of VLDL s ompred to positive ontrol group. The est result reorded y Coonut oil (5%) nd Coonut oil isuit (5%) groups (17.28±0.48 nd 17.64±1.28 mg/dl respetively). All treted groups hd signifint derese in therogeni index s ompred to ontrol positive group. The est result reorded y Coonut oil (5%) nd Coonut oil isuit (5%) groups (1.31±0.17 nd 1.51±0.21) s shown in Tle (9). 8

9 Ad. J. Nutr., 6 (1): 01-13, 2017 VCO otined y wet proess hs enefiil effet in lowering lipid omponents ompred to CO. It redued totl holesterol, triglyerides, phospholipids, LDL nd VLDL holesterol levels nd inresed HDL holesterol in serum nd tissues. The PF of virgin oonut oil ws lso found to e ple of preventing in vitro LDL oxidtion with redued ronyl formtion or my e ttriuted to the iologilly tive polyphenol omponents present in the oil tht showed in study y Nevin nd Rjmohn [13]. VCO nd TMP-SMX dministered seprtely used dereses in the triglyeride nd totl holesterol levels in rt serum. Animl studies hve shown tht oonut oil lowered totl holesterol, triglyerides nd phospholipids the reson eing tht oonut oil is omposed of medium hin ftty ids whih re rpidly metolized in the liver into energy nd s suh do not prtiipte in the iosynthesis nd trnsport of holesterol ording to Chigoziem et l. [58] Overll, the fvorle effets of diets high in monounsturted MUFA nd polyunsturted (PUFA), d PUFA versus sturted fts on LDL holesterol re well-doumented tht showed in study y Vnnie [59]. While smll mounts of oonut oil my provide some enefit to HDL holesterol levels, further reserh is needed to understnd the pproprite role for oonut oil in hert helthy diet. Coonut oil lims re primrily sed on the reported enefiil effets of MCTs. Aout 58% of the ftty ids in oonut oil re medium-hin ftty ids pryli (7.4%), pri (5.9%) nd luri id (44%) Beuse medium-hin ftty ids re sturted, 87% of the totl ftty ids in oonut oil re sturted. MCTs (speifilly those onsisting of pri nd pryli id hve een touted s eing more effiiently metolized nd less likely to e stored s ft. As oonut oil ontins primrily luri rther thn pryli or pri id nd totl of 58% rther thn 100% medium-hin ftty ids, oonut oil nnot e ssumed to hve the sme helth effets s MCTs ording to Vnnie [59]. Coonut oil hd enefiil effet in lowering lipid omponent ompred to opr oil nd ground nut oil. It redued totl holesterol, triglyerides, phospholipids, LDL nd VLDL holesterol levels nd inresed HDL holesterol in serum nd tissue. The polyphenol omponent of the virgin oonut oil prevented in vitro LDL oxidtion, implited s risk ftor for theroslerosis nd oronry hert disese nd hs more enefiil effets thn oonut oil due to its higher unsponifile omponents like polyphenols nd like á-toopherols. Severl studies hve reveled the ntioxidnt tivity of polyphenoli sustnes, espeilly from red wine nd olive oils in oxidtion of LDL tht found y Nevin nd Rjmohn [13]. Steri id in utter ft is higher level thn oonut oil tht is less sored thn other ftty ids. Thus, the iovilility of utter is low tht ws gree with Weisurger [60]. The sturted ftty ids, exept perhps steri id ording to Pkrd et l. [61] inrese irulting VLDLs, LDLs, holesterol nd triglyerides. It hs een suggested tht inresed onsumption of monounsturted ftty ids in ple of polyunsturted ftty ids will render irulting lipoproteins less sensitive to peroxidtion nd therey diminish the development of theroslerosis these results in greement with L Lstr et l. [62]. Crndng [57] sid oonut oil ontins iologilly tive sustnes whih hve een identified to provide nutreutil/ helth enefits. Although studies my tke yers to proe the phrmologil effets of these sustnes, there is growing interest worldwide on the role of these iologilly tive sustnes to humn helth. Toopherols, whih re lredy known s ntioxidnts, hve role in the prevention of ertin hroni diseses like oronry hert disese nd ner. Tootrienols, sid to e etter ntioxidnt thn toopherols, re effetive in treting mny diseses. Phytosterols hve een known to lower lood holesterol, speifilly the LDL Bd holesterol. It hs ntioxidnt tivity. They my lso hve nti-therogeni, ntirinogeni nd immunodultory tions. Reent studies hve shown tht tootrienols re effetive nd etter inhiitors of oth lipid peroxidtion nd protein oxidtion thn lph toopherols. For their possile ntitherogeni tivity, they inhiit LDL oxidtion, suppression of HMG-CoA redutse tivity nd inhiition of pltelets ggregtion. Liver Enzymes: Dt listed in Tle (10) show the liver funtion enzymes serum; glutmi pyruvi trnsminse (SGPT) nd serum glutmte oxloette trnsminse (SGOT) of hyperholesterolemi rts ffeted of feeding on supplemented diets with Coonut isuit, Coonut oil isuit nd Coonut oil. It is ler from tle (10) there were signifint inrese for SGPT nd SGOT enzymes in the serum of positive ontrol group (109.0±4.42 nd 99.2±1.82 U/L., respetively) s ompred to negtive ontrol group (53.60±5.55 nd 46±1.81 U/L., respetively). It ws denoted tht ll treted groups with Coonut oil isuit (5%), Coonut oil (5%) nd Coonut isuit hd signifint derese in serum levels of SGPT tivities (54.8±1.64, 71.0±5.70 nd 73.4±6.94 U/L.) nd signifint derese in serum levels of SGOT tivities in Coonut oil (5%), Coonut oil isuit (5%) nd Coonut isuit 9

10 Ad. J. Nutr., 6 (1): 01-13, 2017 (61±4.67, 70.8±1.51nd 78±2.09U/L.) when ompred with positive ontrol group (99.2±1.82 U/L) s shown in Tle (10). The results of this study demonstrte tht the tive omponents of oonut oil hd protetive effets ginst the toxi effets indued y Trimethoprimsulfmethoxzole dministrtion TMP-SMX, espeilly in the liver of rts due to its tive polyphenol omponents. Signifint redution in ALP levels oupled with firly norml ALT nd AST levels in the VCO-treted groups indites tht the oil ws le to offer protetion to the liver ginst TMP-SMX-indued heptotoxiity ording to Chigoziem et l. [58]. Coonut oil (CO) hs generted disussions out its possile effets on helth, espeilly for eing n oil rih in sturted ft, whih is known to ontriute to the development of theroslerosis nd rdiovsulr diseses. On the other hnd, CO ontins high levels of luri id tht is diretly sored y enteroytes nd my prevent the ft deposition in lood vessels. In ddition, flvonoids nd polyphenols present in CO my e enefiil in reduing the oxidtive stress involved in the etiology of vrious diseses, for instne, rdiovsulr diseses nd ner. This rtile imed to review the likely enefits of CO nd its effets relted to oxidtive stress, hyperlipidemi nd hronile diseses in humns these results re in line with Lur et l. [63]. In ddition, Edem nd Akpnitu [64] reported dose effet reltionship etween the mount of oil in the diet nd tivities of some enzymes suh s lipse, lkline phosphtse (ALP) nd lnine trnsminses (ALT). This work therefore, investigtes the effets of 10% edile oils on some iohemil prmeters of liver funtion. Imfidon nd Okunroo [45] determined the effets of plm oil, ground nut oil nd oonut oil on the liver ondition of lino rts showed tht ALT levels were signifintly inresed in rts fed oonut oil sed diets, they were not signifintly ltered in rts fed oonut oil sed diets. AST levels were signifintly (p<0.05) inresed in rts given oonut oil sed diet while it remined unltered in others. The enzyme tivities shown in Tle 5 indited tht ll three enzymes gmm glutmyl trnsferse (GGT), sprtte minotrnsminse (AST) nd lnine mino trnsminse (ALT) were elevted in the serum of the HPC fed rts. This ould e s result of lekge of the enzymes into the serum s result of dmge to the integrity of the hert nd liver. Elevted serum tivity of these enzymes hs een reported to e inditors of lulted risk of rdiovsulr disese ording to Glori et l. [65]. Tle 10: Effet of Coonut isuit, Coonut oil isuit nd Coonut oil on serum liver funtion enzymes of hyperholesterolemi rts (Men±SD) Prmeters Groups SGPT(U/L) SGOT (U/L) Control ( ve) 53.60± ±1.81 Control (+ ve) 109.0± ±1.82 Coonut isuit 73.4± ±2.09 Coonut oil isuit (5%) 54.8± ±1.51 Coonut oil (5%) 71.0± ±4.67 CONCLUSIONS There is renewed emphsis on inorporting herthelthy fts in our diet tody. Virgin oonut oil with its verstility s ooking medium nd limited phrmotherpeuti properties is gining populrity in modern soiety. However, further reserh is needed to provide onlusive evidene on its linil pplitions. Until suh time it is importnt to dhere to dietry guidelines, whih reommend moderte mounts of helthy fts in our dily diet. It is possile to inlude oonut oil in helthful diet. Rther thn fous on the sturted ft ontent of this single food ingredient, it is importnt to knowledge tht oonut oil ontins lend of ftty ids nd other nutrients. It should not reple signifint mount of other plnt oils in the diet. Those who enjoy the flvor of oonut oil my onsider using it in ple of utter or shortening, or pired with other ooking oils. So, the otined dt need further reserh to use oonut oil nd supplemented oonut isuits in humn diet to redue holesterol levels. REFERENCES 1. Rerksn, K., P.J. Gllgher, R.F. Grimle, P.C. Clder nd C.P. Shermn, Mnging hyperholesterolemi nd its orreltion with rotid plque morphology in ptients undergoing rotid endoteretomy (A Review). Vsulr Helth Risk Mngement, 4(6): Mtos, S.L., H. Pul, M.L. Pedros, R.C. Sntos, E.L. Oliveir, D.A. Chin Jr nd M.E. Silv, Dietry models for induing hyperholesterolemi in rts. Brz. Arh. Biol. Tehnol., 48(2): Rmhndrn, H.D., K. Nrsimhmurthy nd P.L. Rin, Modultionof holesterol indued hyperholesterolemi through dietry ftors in Indin desert gerils (Meriones hurriine). Nutr. Res., 23:

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