• Journal of Nutrition and Health
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• v.26 no.1
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• pp.3-12
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• 1993

This study was performed to investigate effects of dietary fat content and degree of saturation on the function of the immune system. Sixty male BALB/c mice average-weighing 17g were divided into three dietary groups: 5% safflower oil group, 20% safflower oil group, 19.3% beef tallow & 0.7% safflower oil group. Food intake and body weight were measured every day. At 4th, 7th, 10th week after dietary treatment, organ weight measurements, delayed-type hypersensitivity test, plaque forming cell test, agglutination test, differential white cell count and histological examination of spleen were performed. Results are follows; 1) Body weight, food intake and calorie intake were not different in the three dietary groups during the experimental period($\alpha$=0.05). 2) Liver weight was significantly higher in 5% safflower oil group($\alpha$=0.05). Spleen index was slightly higher in mice fed 5% safflower oil and 19.3% beef tallow & 0.7% safflower oil. Thymus index in all mice was decreased by aging. 3) Delayed-type hypersensitivity of the mice fed 5% safflower oil and 19.3% beef tallow & 0.7% safflower oil was significantly higher than that of the mice fed 20% safflower oil. 4) The number of plaque forming cell was significantly reduced at 10th week compared to 7th week in all group($\alpha$=0.05). Although there was no difference in plaque forming cell among three groups at 10th week, 5% safflower oil group showed slightly higher plaque forming cell than 20% safflower oil group at 7th week. 5) At 4th week, agglutination test seems to be higher in 5% safflower oil group and 19.3% beef tallow & 0.7% safflower oil group compared to 20% safflower oil group. 6) Percentage of neutrophil and eosinophil was slightly reduced in 20% safflower oil group. 7) Spleen tissue was not affected by and dietary treatments. According to our results, the higher the fat content & unsaturation of the diet the lower the cell-mediated immunity of the mice. Humoral-immunity did not appear to be affected by the dietary manipulation. However humoral-immunity was decreased significantly by aging in all dietary groups.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.287-292
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• 2012

Light effects on temperature dependence of safflower oil oxidation and tocopherol degradation were studied. Safflower oil was oxidized at 20, 40, 60, or $80^{\circ}C$ for 30, 30, 15, and 6 days, respectively, in the dark or under light. Oil oxidation was evaluated with peroxide value (POV) and conjugated dienoic acid (CDA) value, and tocopherols were monitored by HPLC. Safflower oil consisted of palmitic, stearic, oleic, and linoleic acids at 7.3, 2.0, 14.2, and 76.6%, respectively, with tocopherols at 1157.1 mg/kg. Peroxide and CDA values of safflower oil increased while tocopherol contents decreased with the oxidation time and temperature. Light increased and accelerated the oil oxidation and tocopherol degradation. Temperature dependence of the oil oxidation and tocopherol degradation was higher in the dark rather than under light. The results suggest that temperature control could be more essential in the dark rather than under light with regard to the oxidative stability of safflower oil.

• Journal of Nutrition and Health
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• v.26 no.5
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• pp.578-585
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• 1993

This study was performed to investigate effects of low fat diet and saturated fat supplementation on the function of the immune system. Forty male BALB/c mice average-weighing 15g were divided into two dietary groups: 0.7% safflower oil group and 4.3% beef tallow & 0.7% safflower oil group. Results are as follows; 1) Food intake, body weight, organ weight, agglutination test, differential white cell count and histological examination of spleen were not different in two dietary groups during the experimental period. 2) Delayed-type hypersensitive test of the mice fed 4.3% beef tallow & 0.7% safflower oil was significantly higher than that of the mice fed 0.7% safflower oil ($\alpha$=0.05). 3) Plaque forming cell was significantly reduced at 10th week compared to 7th week in both groups($\alpha$=0.05). Although there was no significant difference between two groups. 0.7% safflower oil groups showed slightly higher plaque forming cell than 4.3% beef tallow & 0.7% safflower oil group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.337-342
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• 1987

Triglyceride molecular species of safflower oil was examined from the profiles of triglyceride composition and the fatty acid at ${\beta}-position$ of glycerol. From the results, triglycerides were found to be 26kinds in safflower oil. The major triglyceride molecular species in safflower oil were identified to be PLL; 10,4%, OLL; 22.3%, LLL; 31.95%. Triglyceride molecular species of safflower oil characterized that species occupied by unsaturated fatty acids at ${\beta}-position$ were more than 90%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.685-691
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• 1993

This study was designed to examine effects of the various levels of sardine and safflower oil mix on lipid contents of serveral tissues in dietary hyperlipidemic rats. Experimental oils were 16% butter(control group), 8% butter +8% olive oil(group 2) 8% butter+8% sardine oil(group 3) 8% butter+6% sardine oil+2% safflower oil(group 4), 8% butter+4% sardine oil+4% safflower oil(group 5),8% butter+2% sardine oil+6% safflower oil(group 6) and 8% butter+8% safflower oil(group 7). The diet administered to the male rats of Sprague-Dawley were fed for 4 weeks. In livers, total cholesterol and triglyceride, phospholipid concentrations were lowest in the group 5 and free cholesterol concentrations were lower in the groups 4 and 5, particularly. Total cholesterol and triglyceride concentrations in brain were significantly lower in the group 5 and phospholipids were lowest in the group 3, while free cholesterol were group 7. In testes, total cholesterol and triglyceride, phospholipid, free cholesterol concentrations were lower in the all experimental groups than the control group, but those of kidney were lower in the groups 3, 7 than in the control group. Feeding mixed oil having equal quantity of sardine oil and safflower oil were effective on the reduction of the lipid contents in the principal tissues. It might be due to the effects of appropriate ratios of P/S, 0.85 and n-6/n3-p, 2.85 in the test lipids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.736-742
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• 1994

This study was designed to observe the effects of the mixed diets of edible mushrooms and vegetables oils on the lipid component and fatty acid composition in liver of the diet induced hydpercholesterolemic rats. Ten groups of male S.D. rats were fed a basal diet supplemented with 5% of one of three mushrooms(G.I, L.e, A.j) and 10% of one of three vegetable oils (olive ,safflower perilla) for three weeks. In liver, total cholesterol concentration was significantly low in group 3 (olive oil 10 % + L. edodes 5%) and 6 (safflower oil 10 % $_2$L. edodes 5%) , triglyceride concentration was low in groups 8 (perilla oil 10 % + g. lucidum 5%) and 9 (perilla oil 10% + L. edodes 5%) and phospholipid concentration was significantly low in groups 3, 5, (safflower oil 10 % + G.lucidum 5%), 6, 7 (safflower oil 10 % + A .judae 5%) 8, 9 and 10 (perilla oil 10% + a. judae 5%). in the fatty acid composition of total lipid inliver, monounsaturated fatty acid (MUFA) concentration s were high in groups 2 (olive oil 105 + g. lucidum 5%), 3, and 4 (olive oil 10% + A. judae 5%) and all the perilla oil groups, polyunsaturated fatty acid (PUFA) and linoleic aicd concentrations were signifciantly high in all the safflower oil groups. In the fatty acid composition of liver phospholipid , PUFA concentrations were ghih but MUFA concentrations were low. In the triglyceride component, MUFA were some more than saturated fatty acid (SFA) . In the cholesteryl ester component, MUFa concentrations were significantly high. In the fatty acid composition of liver lipid components, linholeic acid was high in the PUFA and so it was major fatty acid. Eicosapentaenoic acid (EPA) of phospholipid component in liver was significantly high.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.4
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• pp.506-510
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• 2000

This experiment was to determine the usefulness of gum safflower phospholipid as a feed ingredient. Forty female broiler chicks were divided into four groups and fed experimental diets containing following fats and oils; beef tallow (Tallow), the blend of safflower oil and palm oil (SP-oil), gum rapeseed phospholipid (Rap-PL), or gum safflower phospholipid (Saf-PL) for 21days. There were no differences in growth performances among the treatments. Abdominal fat weight tended to be reduced in the chicks fed. phospholipids. The activity of hepatic acetyl-CoA carboxylase was significantly reduced in the Rap-PL and Saf-PL as compared to that of Tallow. Feeding dietary phospholipids resulted in a slight reduction in total fat and triglyceride contents in the breast and thigh muscles. In addition, total fat and triglyceride contents in the thigh muscle were significantly decreased by dietary Saf-PL as compared to those of Tallow. These results suggested that dietary gum phospholipids, either from rapeseed or safflower, had desirable effects of lowing abdominal and muscle fats, and could be used as a feed ingredient for broiler diets.

• Food Science and Preservation
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• v.11 no.1
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• pp.126-129
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• 2004

To elucidate the effect of various natural antioxidants on the safflower oil, rosemary extract, green tea extract, isoflavon, Phaffia rhodozyma extract, tocopherol, sesamol, and BRA as a control were added to the safflower oil and stored at 60$^{\circ}C$ for 4 weeks. During storage, its viscosity and antioxidative activity were determined. Viscosity of the oil increased with increasing storage period and was related with its antioxidative acvtivity. Antioxidative avtivity among antioxidants used in this study were in order of green tea extract>BHA>tocopherol>rosemary extract>isoflavon>sesamol>Phaffia rhodozyma extract. Green tea extract was the best in terms of antioxidative acvtivity. After 4 weeks, its peroxide value decreased up to 80.4％ of the control, and 42.1％ for acid value and 47.4％ for TBA value decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.692-701
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• 1993

This study was designed to examine effects of the various levels of sardine and safflower oil mix on lipid contents of serveral tissues in dietary hyperlipidemic rats. Experimental oils were 16% butter(control group), 8% butter+8% olive oil(group 2), 8% butter+8% sardine oil(group 3), 8% butter+6% sardine oil+2% safflower oil(group 4), 8% butter+4% sardine oil+4% safflower oil(group 5), 8% butter+2% sardine oil+6% safflower oil(group 6) and 8% butter+8% safflower oil(group 7). The diet administered to the male rats of Sprague-Dawley were fed for 4 weeks. In the fatty aicd composition of brain phospholipid, n-3 EPA and DHA contents were increased, and DHA content was remarkably high in the phosphatidylethanolamine(PE) component. Arachidonic acid content were high in the cardiolipin component. In the fatty acid composition of heart phospholipid, PUFA contents were highest in the group 5 and DHA content was higher in the groups 4 and 5, particularly. Fatty acid composition of spleen lipid showed that n-3 EPA and DHA contents were higher in the group 3 than in the other groups.

• Journal of Nutrition and Health
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• v.28 no.10
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• pp.1031-1039
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• 1995

Dietary mehaden oil enhances mucosal hyperplasia that normally occurs after massive small bowel resection. In contrast, dexamethasone and aspirin inhibit the adaptation response. In order to gain insight on the mechanism of these effects, male Sprague-Dawley rats weighing approximately 150gram were randomly divided into two groups and fed diet containing either 15% safflower oil or 14% menhaden oil and 1% safflower oil. Ten days later they were subjected to 70% jejunoilear resection. Immediately after surgery each group was further divided into two groups and receive either vehicle or 125ug/kg/day dexamethasone subcutaneously. All animals were sacrificed seven days after the surgery, and the remaining intestine was removed and divided at the anastomotic site. Dexamethasone, which decreased gut hyperplasia in both dietary groups, decreased both serum IGF-I levels and ileral PGE2 synthesis. Menhaden oil enhanced gut hyperplasia, but did not increase IGF-I or IGF-II levels in serum. PGE2 synthesis was lower in the ileum of menhaden oil-fed rats compared to that of safflower oil-fed rats. The effects of menhaden oil on adaptation did not apper to be mediated either through IGFs or PGE2 synthesis. Other factors could have played a role in enhancing adaptation following menhaden oil feeding.