Biosafety assessment of edible oil blended from flax, coconut, sunflower, and olive oils in healthy Sprague Dawley rats, By gholamreza Abdi

Research

Title	Biosafety assessment of edible oil blended from flax, coconut, sunflower, and olive oils in healthy Sprague Dawley rats
Type	Article
Keywords	Blended cooking oil Cardioprotective nutritional indices Coconut oil Extra virgin olive oil Flaxseed oil Sunflower oil
Journal	Journal of Agriculture and Food Research
DOI	https://doi.org/10.1016/j.jafr.2025.101768
Researchers	Roshina Rabail (First researcher) , Abdur Rauf Khalid (Second researcher) , Amin Mousavi Khaneghah (Third researcher) , Muhammad FAISAL MANZOOR (Fourth researcher) , gholamreza Abdi (Fifth researcher) , Rana Muhammad Aadil (Not in first six researchers)

Abstract

Abstract Edible oil blending to formulate a health-protective fatty acid combination has opened new doors in food science. Material and methods In this study, a 42-day biosafety assessment of a blended oil (BO) made from oils of coconut (CO), flaxseed (FO), extra virgin olive (EVOO), and sunflower (SFO) was performed on healthy rats. Rats were given these oils as 100 % fat replacement in control. Results The results of BO in rats encouraged its health protection properties by significantly lowering body weight gain (68.8 ± 10.84), BMI (0.128 ± 0.01), body fat content (−0.41 ± 3.41), total cholesterol (43.00 ± 7.84), triglycerides (90.00 ± 9.00), total lipid contents (176.00 ± 24.39), and LDL (14.00 ± 4.12) while substantially improving HDL, LFTs, RFTs, and hematology when compared to single oils. BO consumption also indicated maximum protection against cardiovascular risk indices, including atherogenic (0.99 ± 0.16) and coronary (3.07 ± 0.21) indexes. Results for ECG also showed a normal cardiac rhythm in cardiac waves.