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J.Health Sci., 50(1), 108-111, 2004
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 Tatematsu,a Natsuko
Hirose,a Yuko
Ichikawa,a Yoichi
Fujii,a Akira
Takami,b
and Harumi Okuyama*, a
aDepartment of Preventive Nutraceutical Sciences, Faculty of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabedori,
Mizuhoku, Nagoya 467-8603, Japan and
bHamari Chemicals, Ltd., 1-4-29 Kunijima, Higashiyodogawa, Osaka 533-0024, Japan
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.
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