Journal of Health Science
Online ISSN : 1347-5207
Print ISSN : 1344-9702
ISSN-L : 1344-9702
Nutritional Evaluation of an Inter-Esterified Perilla Oil and Lard in Comparison with Butter and Margarine Based on the Survival of Stroke-Prone Spontaneously Hypertensive (SHRSP) Rats
Kenjiro TatematsuNatsuko HiroseYuko IchikawaYoichi FujiiAkira TakamiHarumi Okuyama
ジャーナル フリー

2004 年 50 巻 1 号 p. 108-111


Some kinds of vegetable oil and a partially-hydrogenated oil shorten the survival of the stroke-prone spontaneously hypertensive (SHRSP) rats compared with perilla seed oil, soybean oil and lard. The n-3/n-6 ratio of constituent fatty acids, phytosterol content and other factors in these oils have been proposed to affect the survival of this strain. Here, we examined the safety of a fat produced by the inter-esterification of perilla oil and lard (Perilla-Lard) on the bases of the survival of SHRSP rats. The mean survival time decreased in the order of the butter, the Perilla-Lard, the lard, the margarine and the partially-hydrogenated soybean oil (Hyd.Soy) group. The correlations between survival time and cholesterol content or phytosterol content in the diet were analyzed, and the probable health benefits of the new margarine-type fats made of animal fats and oils with high n-3/n-6 ratios were discussed.

© 2004 by The Pharmaceutical Society of Japan