Author(s): Thilakavathi Arunagiri, Arjun Pandian, Samiraj Ramesh

Email(s): marineramesh2020@gmail.com

DOI: 10.5958/0974-360X.2019.00718.2   

Address: Thilakavathi Arunagiri1, Arjun Pandian2, Samiraj Ramesh3*
1Department of Zoology, PRIST University, Thanjavur - 614904, Tamil Nadu, India
2Department of Biotechnology, PRIST University, Thanjavur - 614904, Tamil Nadu, India
3Department of Microbiology, PRIST University, Thanjavur - 614904, Tamil Nadu, India
*Corresponding Author

Published In:   Volume - 12,      Issue - 9,     Year - 2019


ABSTRACT:
The present study was undertaken to analyze the influence of omega 3 Fish oil and Cod liver oil on serum cholesterol levels and triglycerides in albino wistar rats. Serum total cholesterol was determined by an enzymatic method using a diagnostic kit. HDL and LDL cholesterol were measured by an enzymatic method using automated analyzer. Triglycerides were analyzed using enzymatic method. VLDL cholesterol was calculated from triglycerides values. The atherogenic index was calculated as: serum total cholesterol/HDL cholesterol. Serum total cholesterol level in rats fed with diet containing 15% omega 3 Fish oil (15% OF) supplemented with cholesterol (0.5% CH) decreased significantly (P < 0.05) compared to those fed with the diet having only cholesterol (0.5% CH) and 10% Fluvastatin (10% FS) supplemented with cholesterol. Rats fed with diet containing 15% omega 3 fish oil (15% OF) supplemented with cholesterol had significantly lower serum total cholesterol than 15% Cod liver oil (15% CO) blended with cholesterol. Omega 3 fish oil is a strong hypocholesterolemic agent as that of fluvastatin (a cholesterol reducing drug). Therefore, regular ingestion of omega 3 Fish oil or supplementation with diets is important in the maintenance of human health.


Cite this article:
Thilakavathi Arunagiri, Arjun Pandian, Samiraj Ramesh. Hypocholesterolemic Effect of Dietary Fish Oil in Albino Wistar Rats. Research J. Pharm. and Tech 2019; 12(9):4161-4164. doi: 10.5958/0974-360X.2019.00718.2


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