In this report we conducted a same kind of experiment as in the previous report in order to reconfirm the characteristic aspect that amongst the blend oils of rice bran oil and safflower oil the one blended in the ratio 70:30 had a distinctly higher effectiveness for lowering cholesterol level and contrarily the one of the ratio 50:50 had a lower effectiveness than the effectiveness of each original pure oil.
In addition a series of blend oils of rice bran oil and sunflower oil instead of safflower oil were also served for the purpose of ascertaining whether the sunflower oil acts similar role or not.
A total number of ninety healthy young girls were divided into nine groups and daily took 60g of each oil blended in next ratios for 7 days.
R-100: Rice bran oil 100%
Sf-100: Safflower oil 100%
Sf-15: Rice bran oil 85%, Safflower oil 15%
Sf-30: Rice bran oil 70%, Safflower oil 30%
Sf-50: Rice bran oil 50%, Safflower oil 50%
Sn-100: Sunflower oil 100%
Sn-15: Rice bran oil 85%, Sunflower oil 15%
Sn-30: Rice bran oil 70%, Sunflower oil 30%
Sn-50: Rice bran oil 50%, Sunflower oil 50%
As shown in the Figure 1, the effectiveness for lowering cholesterol level was highest in the blend oil Sf-30, showing a value -26% in comparison with the pre-experimental level, that is higher than the value of the rice bran oil -18% or of the safflower oil -14%. On the other hand the effectiveness of Sf-50 was -12%, showing the lowest value and even lower than the values of both original oils. These aspects are the very same as the results obtained in the previous report.
Blending oils of sunflower oil with rice bran did not result in the same way, though their fatty acid compositions are fairly alike. The more the content of the sunflower oil in the blending, the more closely resemble to the effectiveness of the sunflower oil as seen in the Figure 2.
Accordingly, the characteristic nature seen in the case of blending safflower oil with rice bran may be derived from their unsaponifiable matters.
抄録全体を表示