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Int. J. Mol. Sci. 2013, 14(6), 12593-12606; doi:10.3390/ijms140612593
Article

Effect of Dietary Cholesterol and Cholesterol Oxides on Blood Cholesterol, Lipids, and the Development of Atherosclerosis in Rabbits

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Received: 30 April 2013 / Revised: 31 May 2013 / Accepted: 5 June 2013 / Published: 17 June 2013
(This article belongs to the Section Biochemistry, Molecular Biology and Biophysics)
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Abstract

Two studies were conducted to determine the effects of dietary cholesterol (CHO) and cholesterol oxides (COPs) on the development of atherosclerosis and the changes in fatty acid and blood characteristics in rabbits. In the first study, forty male New Zealand white rabbits were divided into 5 groups and fed commercial rabbit chow with no added CHO or COPs, 1 g CHO, 0.9 g CHO + 0.1 g COPs, 0.8 g CHO + 0.2 g COPs, or 0.5 g CHO + 0.5 g COPs per kg diet. In the second study, 24 male New Zealand White rabbits were divided into 3 groups and fed a diet containing 2 g CHO, 1.6 g CHO + 0.4 g COPs, or 1.2 g CHO + 0.8 g COPs per kg diet. All diets induced atherosclerotic lesions in the rabbits’ ascending thoracic aorta. The serum CHO and triglyceride levels (p < 0.05) increased significantly with the increased levels of CHO in the diets. Dietary CHO or COPs did not influence high-density lipoprotein CHO levels. The ratio of saturated fatty acid to unsaturated fatty acid increased as the level of dietary CHO and COPs increased.
Keywords: dietary cholesterol; cholesterol oxides; atherosclerosis; serum cholesterol; HDL dietary cholesterol; cholesterol oxides; atherosclerosis; serum cholesterol; HDL
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Hur, S.J.; Min, B.; Nam, K.C.; Lee, E.J.; Ahn, D.U. Effect of Dietary Cholesterol and Cholesterol Oxides on Blood Cholesterol, Lipids, and the Development of Atherosclerosis in Rabbits. Int. J. Mol. Sci. 2013, 14, 12593-12606.

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