Vol. 7, Issue 3 (2019)
Assessment of mustard oil components against free radicals and oxidized LDL cholesterol
Author(s): Shyam Prakash, N Singh, Priyatma, Venkata Sarvani Komarraju and C Singh
Abstract: Like other food components that can be toxic at one level, therapeutic at another and nutritious at yet another level; mustard oil also contains omega-9 or erucic and glucosinolate which is believed to be toxic; omega-3 and omega-6 are considered to be cardioprotective while at the mechanistic level polyunsaturated fatty acids are known to mediate anti-inflammatory, antioxidant, cardioprotective, neurorotective and chemopreventive effects. Although the positive effects of omega-3&6 are known, the effect of erucic acid and glucosinolate are controversial and hence it is important to assess the effect of such components particularly against LDL and free radicals. Two types of mustard oil with different components; Type-I (with erucic acid and glucosinolate) and Type-II (without erucic acid and glucosinolate) were randomized in 350 subjects. A primary parameter set for this study is LDL levels and secondary parameters included lipid profiles, NaKATPase, fibrinogen, leptin, and markers of oxidative stress. The intervention of both the types of mustard oil was well tolerated with excellent compliance (98±2%overall). Arguably, Type-I mustard oil decreased serum triglycerides, NaKATPase activity, fibrinogen levels, and leptin levels while increased HDL cholesterol, compared to Type-II oil. Furthermore, Type-II oil significantly reduced FRAP (Ferric reducing antioxidant potential) and raised lipid Peroxidation level. No significant difference was seen in vitamin C and superoxide dismutase levels. Taken together, this study opines mustard oil as healthy and additionally, a lower level of leptin may help to maintain a defensive environment against free radicals.
Pages: 423-428 | 804 Views 128 Downloads
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How to cite this article:
Shyam Prakash, N Singh, Priyatma, Venkata Sarvani Komarraju, C Singh. Assessment of mustard oil components against free radicals and oxidized LDL cholesterol. Int J Chem Stud 2019;7(3):423-428.
