PILOT RESEARCH OF PALM-OIL SIDE EFFECTS

Abstract

Monitoring the quality and safety of food raw materials and foodstuffs shows that was expanded unjustifiably and without sufficient grounds the range of products including vegetable oils such as palm oil. In the practice currently less sophisticated analytical methods is used to identify and quantify all components of the liquid and solid vegetable fat. The task of checking and confirming the quality and authenticity of the vast range of products is undoubtedly important and urgent. At the initiative of The Republican Unitary Enterprise «Scientific and Practical Center of Foods of the National Academy of Sciences» a number of studies on the impact of palm oil on the antioxidant defense system, structural-functional state of the visceral sphere and cognitive function in experimental animals. Obtained on a large sample of the experimental animal data suggest pronounced side effects of systemic administration of palm oil, which is manifested in the development of oxidative stress fall detoxifying liver function, antioxidant capacity and development of the syndrome blockade metabolism, namely premorbid state promotes accumulation of oxidation products of saturated fatty acids in the body; the development of fatty liver with increasing levels of pathogenic protein-lipid complexes, contributing to the development of atherosclerosis; reducing the reproductive potential of the animals; the progression of disorders of the nervous system, primarily those parts of the brain that are responsible for regulating behavior, learning, memory.