Original scientific paper

The Effects of Olive and Pumpkin Seed Oil on Serum Lipid Concentrations

Irena Landeka ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb
Domagoj Đikić ; Faculty of Science, University of Zagreb, Rooseveltov trg 6, 10 000 Zagreb, Croatia
Iva Radišić ; Faculty of Food Technology of University in Osijek, Franje Kuhača 20, 31000, Osijek, Croatia
Renata Teparić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb
Višnja Bačun-Družina ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb
Dunja Rogić ; Faculty of Pharmacy and Biochemistry, University of Zagreb, A. Kovačića 1, 10 000 Zagreb, Croatia

Abstract

Low-fat diets increase serum triacilglycerol and decrease HDL-cholesterol concentrations, thereby potentially adversely affecting cardiovascular disease (CVD) risk. The present study compared the CVD risk profi le of a high-MUFA diets (olive oil) and high-PUFA diets (pumpkin seed oil). The most signifi cant difference between the two groups was that the atherogenic index in groups given olive oil was significantly lower (for approximately 60 %) than atherogenic index recorded in control group, while in the group receiving pumpkin seed oil this reduction was approximately
40 %. Collectively, these fi ndings point to the fact that both a high MUFA and PUFA diet may be preferable to a low-fat diet because
of more favorable effects on the CVD risk profile.

Keywords

cholesterol; triglycerides; HDL and LDL-cholesterol; olive oil; pumpkin seed oil

Hrčak ID:

70731

URI

https://hrcak.srce.hr/70731

Publication date:

30.6.2011.

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