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《Acta Nutrimenta Sinica》 1993-04
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Wang Ping, Wang Chunrong, Zhang Jian, Fan Wenxun(Institute of Nutrition and Food Hygiene, Chinese Academy of Preventive Medicine, Beijing 100050)  
The aim of this experiment is to investigate the effect of teaseed oil which contains about 76% oleic acid on blood lipids and platelet function. Adult Newzealand female rabbits of 2-3 kg body weight were divided into 3 groups of 6-8 animals each. Stock diet was given with 5 ml of coconut, teaseed or safflower oil to each group plus 0.5g of cholesterol by using stomach tube every day for 8 weeks. The results showed serum total cholesterol (TC), LDL-C, platelet aggregation and plasma TXB2 level were significantly reduced in teaseed oil group as compared with that of coconut oil group. Serum TC, LDL-C were lowered too in safflower group, but it was not significantly different from that of coconut oil group. Ratio of serum HDL-C/TC in teaseed oil group was significantly higher than other two groups, and TXB2/6-keto-PGF1a ratio was decreased about 30% when compared with the two other groups, but with no statistical significance.Male Wistar rats were divided into 4 groups of 30 animals each and were fed for 9 weeks with semisynthetic diets containing 15% coconut, teaseed or safflower oil and 1% cholesterol respectively. Teaseed oil was found to cause a lower level in platelet aggregation and a significant reduction in plasma TXB2/PGF1a ratio. Analyses of fatty acid composition of platelet membrane showed the MUFA content was much higher and that of the ω-6 PUFA was obviously less in teaseed oil group. The results together with that obtained in rabbit experiment clearly indicated MUFA (mainly oleic acid) exerting beneficial effect on the prevention of cardiovascular diseases. Its possible pathway was discussed in the text.
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