Effect of rice bran and palm. oil on the lipid and fatty acid composition of brain tissue

Lipid status and the fatty acid composition in different regions of the brain, viz., cerebrum acid cerebellum were studied in rats fed diets incorporated with rice bran, palm oil and peanut oil at 5 and 20% levels for a period of 12 weeks. Rats fed on diets containing palm oil had low cholesterol levels in the cerebrum region both at 5 and 20% levels and in the cerebellar region at 20% level as compared to those fed on diets with peanut oil. However, there were no changes in the phospholipid levels in any of the group of rats. Fatty acid composition in the different regions of the brain suggested that the amount and the type of fatty acids present in the diet not only affected accretion of saturated and monounsaturated fatty acids but also long chain polyunsaturated fatty acids. These changes have been attributed to dietary fat, regions in the brain and in particular, age of the animal.