Effect of mixing lard with soybean oil in cooking on hepatic antioxidative ability and renal metabolic activity |
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| Institution: | 1. Laboratory of Animal Clinical Toxicology, Department of Clinical Veterinary Medicine, College of Veterinary Medicine, Hunan Agricultural University, Changsha, China;2. Orient Science and Technology College of Hunan Agricultural University, Changsha, China;3. Hunan Collaborative Innovation Center of Animal Production Safety, Changsha, China;4. Changsha Lvye Biotechnology Co., Ltd., Changsha, China |
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| Abstract: | A simulate daily oriental dietary pattern (a blend of lard and soybean oil) was performed in this research to investigate influence on liver and kidney function. Sixty mice were randomly divided into 6 groups with diets of different fat added oils respectively for 12 weeks. Malondialdehyde and uric acid contents in mice fed with blended oil were significantly lower than in those fed only with soybean oil and lard due to the improved activities of antioxidant enzymes. Daily use of a blend of lard with soybean oil significantly increased antioxidant capacity, reduced lipid peroxidation of liver and serum uric acid production, thus protected liver and renal function. It also suggests that the oriental dietary pattern might reduce the risk of gout. |
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| Keywords: | Soybean oil Lard Oxidative damage Liver function Kidney function |
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