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F. J. Monahan, J. I. Grey, A. Asghar, D. J. Shi Band Buckley, “Effect of Dietary Lipid and Vitamin E Supplementation on Free Radical Production and Lipid Oxidation in Porcine Muscle Microsomal Fractions,” Food Chemistry, Vol. 46, No. 1, 1993, pp. 1-6. doi:10.1016/0308-8146(93)90066-O

has been cited by the following article:

• TITLE: Effect of Dietary Lipids and Drumstick Leaves (Moringa oleifera) on Lipid Profile & Antioxidant Parameters in Rats

  AUTHORS: Neveda Oinam, Asna Urooj, Preetham Paul Phillips, Narayan Prasad Niranjan

  KEYWORDS: Cholesterol; Vitamin E; Moringa oleifera; Antioxidant

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.2, February 27, 2012

  ABSTRACT: The study investigated the influence of dietary vitamin E derived from drumstick leaves (DL, Moringa oleifera) on antioxidant status and plasma lipids in male rats, fed diets based on either palm (PO) or peanut oil (PN). Two control (PO & PN) and three experimental diets (PODL, PNDL & POPNDL) differing in dietary fat source supplemented with DL powder were fed (ad libitum, 8 weeks). The vitamin E content of control diets was 30 IU/kg while the experimental diets provided 60 IU/kg of diet. No significant differences in body weight, liver and adipose tissue weights were observed between the 5 groups, despite the difference in the type/source of fat used in the diets. After 8 weeks, the cholesterol and TBARS levels in the livers of rats fed PODL diet were lower than the other groups. In all 5 groups, plasma cholesterol decreased after 8 weeks, however, diets supplemented with DL powder resulted in decreases in both plasma cholesterol and lipid peroxides marked decrease (p