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Query: UMLS:C0004153 (atherosclerosis)
 77,401 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Therapeutic effect of corn oil was studied in rabbits with alimentary atherosclerosis. Corn oil was administered (2 ml/kg, 30 days) after the completion of cholesterol diet unlike studies, where they were administered simultaneously. Total cholesterol, apoB-lipoprotein cholesterol and triglycerides decreased more intensively in rabbits fed by corn oil than in control group. No changes in high-density lipoprotein cholesterol were observed. The most pronounced effect was noted in aorta morphological analysis: an aorta damage degree was 4.8% as compared with 52.9% in the control group. The results show that available plant oils with omega-6 polyunsaturated fatty acids (PUFA), in particular corn oil, may as well as omega-3 PUFA be used as the base for antiatherogenic preparations.
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PMID:[Antiatherogenic action of corn oil in experimental atherosclerosis]. 142 Dec 56

This review of corn oil provides a scientific assessment of the current knowledge of its contribution to the American diet. Refined corn oil is composed of 99% triacylglycerols with polyunsaturated fatty acid (PUFA) 59%, monounsaturated fatty acid 24%, and saturated fatty acid (SFA) 13%. The PUFA is linoleic acid (C18:2n-6) primarily, with a small amount of linolenic acid (C18:3n-3) giving a n-6/n-3 ratio of 83. Corn oil contains a significant amount of ubiquinone and high amounts of alpha- and gamma-tocopherols (vitamin E) that protect it from oxidative rancidity. It has good sensory qualities for use as a salad and cooking oil. Corn oil is highly digestible and provides energy and essential fatty acids (EFA). Linoleic acid is a dietary essential that is necessary for integrity of the skin, cell membranes, the immune system, and for synthesis of icosanoids. Icosanoids are necessary for reproductive, cardiovascular, renal, and gastrointestinal functions and resistance to disease. Corn oil is a highly effective food oil for lowering serum cholesterol. Because of its low content of SFAs which raises cholesterol and its high content of PUFAs which lowers cholesterol, consumption of corn oil can replace SFAs with PUFAs, and the combination is more effective in lowering cholesterol than simple reduction of SFA. PUFA primarily lowers low-density-lipoprotein cholesterol (LDL-C) which is atherogenic. Research shows that PUFA has little effect on high-density-lipoprotein cholesterol (HDL-C) which is protective against atherosclerosis. PUFA generally improves the ratio of LDL-C to HDL-C. Studies in animals show that PUFA is required for the growth of cancers; the amount required is considered to be greater than that which satisfies the EFA requirement of the host. At this time there is no indication from epidemiological studies that PUFA intake is associated with increased risk of breast or colon cancer, which have been suggested to be promoted by high-fat diets in humans. Recommendations for minimum PUFA intake to prevent gross EFA deficiency are about 3% of energy (en%). Recommendations for prevention of heart disease are 8-10 en%. Consumption of PUFA in the United States is 5-7 en%. The use of corn oil to contribute to a PUFA intake of 10 en% in the diet would be beneficial to heart health. No single source of salad or cooking oil provides an optimum fatty acid (FA) composition. Many questions remain to be answered about the relation of FA composition of the diet to various physiological functions and disease processes.
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PMID:Food uses and health effects of corn oil. 225 33

The effect of fish oil and corn oil supplementation on plasma lipids and lipoproteins and on low density lipoprotein (LDL) oxidation was examined in 20 treated hypertensive subjects. The randomized double-blind crossover study consisted of two 6-week interventions with 4 g/day of a highly purified fish oil or corn oil. Fish oil significantly (-24%, P < 0.01) reduced plasma triglyceride, and increased LDL-cholesterol (+6%, P < 0.01 compared to corn oil). LDL particles were larger (P < 0.01) after fish oil compared to baseline and LDL size was inversely correlated with plasma triglyceride (P < 0.001) both before and after fish oil supplementation, and positively correlated with high density lipoprotein cholesterol (P < 0.01). Fish oil reduced lag time before onset of copper-induced LDL oxidation (-25%, P < 0.001) and significantly increased production of thiobarbituric acid-reactive substances (TBARS) during oxidation, compared with corn oil. Corn oil had no significant effect on lag time and oxidation rate. Fish oil increased macrophage uptake of copper-oxidized LDL and of macrophage-modified LDL. Corn oil was without effect. Additionally, macrophages that were supplemented with fish oil fatty acids in vitro displayed a significantly (P < 0.001) higher capacity to oxidize LDL than either control cells or cells supplemented with corn oil fatty acids. We conclude that from the standpoint of atherosclerosis, fish oil fatty acids adversely raise the susceptibility of LDL to copper-induced and macrophage-mediated oxidation but that the increase in plasma LDL cholesterol concentration reflects an increase in size that may be favorable.
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PMID:Effects of fish oil fatty acids on low density lipoprotein size, oxidizability, and uptake by macrophages. 777 59

As part of a public health campaign in Egypt, various chemical parameters of oil which are considered good indices in assessing the degree of thermal abuse, oxidation and overall quality (acid values, iodine values, peroxide values, etc.) were studied with respect to different frying oils. Ingestion of decomposition products formed as a results of thermal abuse and oxidation of frying oils are known to lead to a variety of symptoms and diseases (allergies, atherosclerosis, coronary heart disease). Results show that the oil most commonly used by street vendors in Egypt (blend of cotton seed and sunflower oil) is the least suitable for frying, while palm oil on the basis of the various chemical parameters studied, is the ideal choice. However, from the nutritional and public health stand point, the use of saturated oils is to be discouraged. Corn oil is therefore the next best choice from both the chemical and nutritional stand point, and is recommended for public use in a country in which deep-fried vegetable patties ('fallafel') forms the staple food item in the diet.
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PMID:The effect of intermittent heating on some chemical parameters of refined oils used in Egypt. A public health nutrition concern. 1036 3

The effects of the amount of dietary fat and saturation together with cholesterol both on hepatic apolipoprotein A-I gene mRNA levels and on plasma levels of this apolipoprotein were studied in male rats. To achieve these goals, seven groups of male Wistar rats were established: control group (n=5) consuming chow diet; cholesterol group (n=4) fed on a chow diet containing 0.1% (w/w) cholesterol; coco group (n=5) fed on a chow diet containing 0.1% (w/w) cholesterol and 40% coconut oil; corn group (n=5) fed on a chow diet containing 0.1% (w/w) cholesterol and 40% corn oil; and three olive groups consuming a chow diet containing 0.1% (w/w) cholesterol and percentages of 5 (n=5), 10 (n=4) and 40% (n=5), respectively, of olive oil. Animals were kept on these diets for 2 months and then sacrificed for lipoprotein, apolipoprotein and hepatic mRNA analysis. Dietary cholesterol by itself was hypercholesterolemic when compared to chow diet, an effect that was mainly due to an increase in LDL-cholesterol. Corn oil had a hypocholesterolemic action, whether compared to chow or to cholesterol diet, due to a reduction in HDL-cholesterol as well as LDL-cholesterol. HDL-cholesterol levels of 40% olive oil diet were lower than those corresponding to coconut oil and higher than those found in corn oil diet. When compared to control or cholesterol diets, plasma apoA-I concentration appeared significantly increased in coconut and 40% olive oil diets. Coconut oil or corn oil diets did not induce any significant change in apoA-I mRNA compared to control or cholesterol diets. Compared to cholesterol diet, 40 and 10% olive oil diets induced a significant increase in the expression of this message. A positive and significant (r=0.97, P<0.01) correlation between plasma apolipoprotein A-I concentration and its hepatic mRNA, was observed when the amount of dietary olive oil was 40% (w/w). A significant negative (r=-0.97, P<0.01) correlation was found in the corn oil group and no significant association was observed in the remaining groups. Based on the increased plasma levels in coconut oil and in high percentage olive oil diets, and the differences between these two diets for mRNA expression, it can be concluded that different fatty acid containing diets regulate apolipoprotein A-I through different mechanisms, and these mechanisms could be modulated by the fat intake.
Atherosclerosis 2000 Sep
PMID:Effects of dietary fat amount and saturation on the regulation of hepatic mRNA and plasma apolipoprotein A-I in rats. 1099 41