HEPATIC AND ADIPOSE TISSUE ALTERATIONS INDUCED BY OLIVE OIL, COCONUT OIL, AND BUTTER IN ALBINO RATS

Different classes of fatty acids appear to have different effects on body fat increase. Consequently, a need exists to evaluate the effects of various fatty acid classes on body composition and body fat distribution. Based on the above rationale, a study was designed to evaluate the biological effects of conventional olive oil, coconut oil and butter for comparisoneffects of fatty acids content of oils and butter on adipose liver tissue and serum lipid profile. For this purpose, forty rats, (20male and 20 female) fed on standard diet for one week as adaptation,after that scarified 10 rats as baseline group and distributed 30 rats to three groups (each 5 rat male and 5 female). Group (A) fed standard diet contain 10% olive oil, group (B) fed standard diet contain 10% coconut oil and group (C) fed standard diet contain 10% butter fat for four weeks. Results showed that coconut oil was the highest of saturated fatty acid. Femalesweremore affected thanmales in lipid profile and relative weight of liver and heart. In addition the microscopically examination for liver of rats fed different fat includedbaselinegroup showedhistopathological alteration. Conclusion, serum cholesterol concentration, saturated fatty acid (SFA) is generally considered to be hypercholesterolemic, whereas monounsaturated fatty acids are thought to be neutral or mildly hypocholesterolemic, while poly unsaturated fatty acid (PUFA) are hypocholesterolemic. Categorizing dietary fatty acids according to degree of saturation has been useful in developing dietary recommendations, although individual fatty acids within the same saturation category can have very different and specific effects on cholesterol metabolism