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M Saleem - One of the best experts on this subject based on the ideXlab platform.
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Fluorescence Spectroscopy Based Detection of Adulteration in Desi Ghee.
Journal of fluorescence, 2020Co-Authors: M SaleemAbstract:Desi Ghee, obtained by buffalo and cow milk, is highly expensive because it contains valuable vitamins and conjugated linoleic acid (CLA). Its high demand and cost result in to its adulteration with inferior banaspati Ghee. In this study, Fluorescence spectroscopy along with multivariate analysis has been utilised for the detection and quantification of adulteration. Spectroscopic analysis showed that buffalo Ghee contains more vitamins and CLA than cow, whereas cow Ghee is enriched with beta-carotene. For multivariate analysis, principle component analysis (PCA) and partial least square regression (PLSR) have been applied on the spectral data for the determination of adulteration. PLSR model was authenticated by predicting 23 unknown samples including 3 commercial brands of desi Ghee. The root mean square error in prediction (RMSEP) of unknown samples was found to be 1.7 which is a reasonable value for quantitative prediction. Due to non-destructive and requiring no sample pre-treatment, this method can effectively be employed as on line characterization tool for the food safety assurance.
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Characterization of Desi Ghee Extracted by Different Methods Using Fluorescence Spectroscopy
Journal of fluorescence, 2019Co-Authors: Naveed Ahmad, M Saleem, Babar Manzoor Atta, S. MahmoodAbstract:In the current study, the effect of Ghee extraction methods (direct cream DC, milk butter MB and milk skin MS) on its molecular composition has been investigated using Fluorescence spectroscopy. The excitation wavelength of 300 nm was found the best to produce pronounced spectral signatures of beta-carotene, vitamins and conjugated linoleic acid (CLA) in both cow and buffalo Ghee types. Principal component analysis (PCA) has been applied on the spectral data to visualize the classification among Ghee samples extracted by three methods. Both cow and buffalo Ghee contain spectral signatures of vitamin A, E, K, D and CLA which has been verified through plotting loading vectors. The analysis of loading plots has been suggested that for cow Ghee, MS extraction method conserve relatively higher concentration of beta carotene while DC and MB methods are a good choice for preserving relatively more concentrations of vitamins D, E and K. Similarly, for buffalo Ghee, MS extraction method appear with higher concentration of CLA, whereas DC extraction method looks to preserve relatively higher concentration of vitamin A while MB method retains relatively low concentration of CLA and vitamins as compared to other two methods.
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Characterization of desi Ghee obtained from different extraction methods using Raman spectroscopy.
Spectrochimica acta. Part A Molecular and biomolecular spectroscopy, 2019Co-Authors: Naveed Ahmad, M SaleemAbstract:Abstract In this study, the potential of Raman spectroscopy has been utilized to characterize the methods direct cream (DC), milk butter (MB) and milk skin (MS) used for the extraction of desi Ghee from buffalo and cow milk. Raman spectra from six types of Ghee samples extracted by above methods were acquired using two laser wavelengths of 532 and 785 nm. The Raman spectra of cow Ghee revealed that it contains three bands of beta-carotene at 1005, 1156 and 1520 cm−1 which differentiated it from buffalo Ghee. To highlight small spectral differences, statistical analysis through principal component analysis (PCA) has been performed on the Raman spectra of Ghee samples to reach subsequent conclusion. Based on the variations in molecular composition of cow Ghee samples, it has been found that DC method retain relatively higher concentration of beta-carotene and MB method contain higher concentration of conjugated linoleic acid (CLA) and fatty acids than MS method. Similarly, DC & MS methods were found best for retaining relatively higher concentration of CLA and fatty acids in buffalo Ghee as compared to MB method which retains relatively higher concentration of fatty acids.
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raman spectroscopy based characterization of desi Ghee obtained from buffalo and cow milk
International Dairy Journal, 2019Co-Authors: Naveed Ahmad, M SaleemAbstract:Abstract Raman spectroscopy bands (1006, 1156 and 1520 cm−1) representing beta-carotenoids differentiated cow Ghee from buffalo Ghee. The band at 1080 cm−1 represented free cholesterol, the concentration of which was higher in cow Ghee than in buffalo Ghee. Vitamin D and conjugated linoleic acid (CLA) in both cow Ghee and buffalo Ghee was identified through their Raman bands; the former contained more CLA isomers. A partial least squares regression model was developed to predict cow Ghee adulteration of buffalo Ghee and unknown samples. Coefficient of determination, standard error of prediction and standard error of calibration values of 0.96, 0.101 and 0.105, respectively, confirmed the authenticity of the model. Unknown samples loaded into the model yielded values of 0 or 1, indicating pure buffalo Ghee or cow Ghee adulteration, respectively. Nine unknown samples were tested blind; the root mean square error in prediction was 0.02, confirming the accuracy of the model.
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Fluorescence spectra obtained at excitation wavelength of 410 nm showing comparison between non-heated Ghee samples, heated Ghee samples, CLA, vitamins A, D, E and K.
2018Co-Authors: Naveed Ahmad, M SaleemAbstract:Fluorescence spectra obtained at excitation wavelength of 410 nm showing comparison between non-heated Ghee samples, heated Ghee samples, CLA, vitamins A, D, E and K.
Belur R. Lokesh - One of the best experts on this subject based on the ideXlab platform.
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Hypocholesterolemic effect of anhydrous milk fat Ghee is mediated by increasing the secretion of biliary lipids.
The Journal of nutritional biochemistry, 2000Co-Authors: Matam Vijaya Kumar, Kari Sambaiah, Belur R. LokeshAbstract:The anhydrous milk fat Ghee is one of the important sources of fat in the Indian diet. Our earlier studies showed that rats fed diets containing greater than 2.5 wt% of Ghee had lower levels of serum cholesterol compared with rats fed diets containing groundnut oil. To evaluate the mechanism of the hypocholesterolemic effect of Ghee, male Wistar rats were fed a diet containing 2.5 or 5.0 wt% Ghee for a period of 8 weeks. The diets were made isocaloric with groundnut oil. Both native and Ghee heated at 120°C containing oxidized lipids were included in the diet. The Ghee in the diet did not affect the 3-hydroxy-3-methylglutaryl coenzyme A (HMG CoA) reductase activity in the liver microsomes, but it significantly increased biliary excretion of cholesterol, bile acids, uronic acid, and phospholipids. The rats fed Ghee had lower levels of cholesterol esters in the serum as well as in the intestinal mucosa. Both native and oxidized Ghee influenced cholesterol metabolism. These results indicate that supplementation of diets with Ghee lipids would increase the excretion of bile constituents and lower serum cholesterol levels.
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effect of dietary Ghee the anhydrous milk fat on blood and liver lipids in rats
Journal of Nutritional Biochemistry, 1999Co-Authors: Matam Vijaya Kumar, Kari Sambaiah, Belur R. LokeshAbstract:Abstract Dairy products are important sources of dietary fat in India. Anhydrous milk fat, viz., Ghee, is consumed as such in the diet and also is used for frying the dishes. Ghee contains high levels of saturated fatty acids and cholesterol, which are considered risk factors for cardiovascular diseases. In the present study, Ghee, at levels ranging from 0.25 to 10%, was included in a nutritionally balanced AIN-76 diet fed to Wistar rats for a period of 8 weeks. The serum lipid profiles of these animals showed a dose dependent decrease in total cholesterol, low density lipoproteins and very low density lipoproteins cholesterol, and triglyceride levels when Ghee was present at levels greater than 2.5% in the diet. Liver cholesterol and triglycerides also were decreased in these animals. When Ghee was included as a sole source of fat at a 10% level, polyunsaturated fatty acids in the serum and liver lipids were reduced significantly. Similar results were observed when Ghee was subjected to a higher temperature (120°C) to generate cholesterol oxidation products and fed to the animals. Although cholesterol oxidation products were not accumulated in serum, significant amounts were accumulated in liver only when Ghee was fed as a sole source of fat at a 10% level. This study revealed that the consumption of Ghee up to a 10% level in the diet altered blood lipid profiles in such a manner as not to elevate the risk factors for cardiovascular diseases.
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The anhydrous milk fat, Ghee, lowers serum prostaglandins and secretion of leukotrienes by rat peritoneal macrophages.
Prostaglandins leukotrienes and essential fatty acids, 1999Co-Authors: M. Vijaya Kumar, Kari Sambaiah, Belur R. LokeshAbstract:Ghee, the anhydrous milk fat, is one of the most important sources of dietary fat in India. Male Wistar rats were fed diets containing 2.5, 5.0 and 10 wt% Ghee for a period of 8 weeks. The diets were made isocaloric with groundnut oil. The results showed that serum thromboxane levels decreased by 27-35%, and 6-keto-prostaglandin F1alpha by 23-37% when Ghee was incorporated at level of 10% in the diet. Prostaglandin E2 levels in serum and secretion of leukotrienes B4, C4 and D4 by peritoneal macrophages activated with calcium ionophore decreased when increased amounts of Ghee from 2.5 to 10% were included in the diet. Arachidonic acid levels in macrophage phospholipids decreased when incremental amounts of Ghee were fed to rats. These studies indicate that Ghee in the diet not only lowers the prostaglandin levels in serum but also decreases the secretion of leukotrienes by macrophages.
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Influence of Unsaponifiable Matter from Ghee on lymphocyte proliferation and erythrocyte fragility in rats
Nutrition Research, 1999Co-Authors: T G Niranjan, Belur R. Lokesh, M. Vijaykumar, T P KrishnakanthaAbstract:Abstract Cholesterol Oxidation Products (COPs) are implicated in diseases such as atherosclerosis and cancer and are known to affect vital functions such as cell growth and proliferation, and membrane structure and function. Ghee, commonly used in Indian diet contains a considerable amount of COPs and hence has been implicated as a causative factor for cardiovascular diseases. Little or no information is available on the effect of Ghee or its constituents on membrane structure and function. In this study, Unsaponifiable Matter(USM) from Ghee was dissolved in groundnut oil and force fed to male wistar rats for a period of 8 days. The control rats were fed Groundnut oil (GNO) while the experimental rats were fed with USM derived from either fresh Ghee or oxidized Ghee. The effect of feeding USM from Ghee on lymphocyte proliferation, erythrocyte fragility, erythrocyte lipid composition and platelet aggregation was studied. Spleen weight and lymphocyte proliferation decreased by 30–41 % in the experimental rats. A decrease in the erythrocyte fragility was observed in the Ghee fed rats. However, there was no change in erythrocyte ghost membrane lipid composition, platelet aggregation, or in malondialdehyde content, a measure of the "release reaction" in platelets. It is inferred from these studies that the USM from oxidized Ghee is immunosupressive, and has no effect on platelet aggregation.
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Effect of dietary Ghee—the anhydrous milk fat, on blood and liver lipids in rats
The Journal of nutritional biochemistry, 1999Co-Authors: Matam Vijaya Kumar, Kari Sambaiah, Belur R. LokeshAbstract:Abstract Dairy products are important sources of dietary fat in India. Anhydrous milk fat, viz., Ghee, is consumed as such in the diet and also is used for frying the dishes. Ghee contains high levels of saturated fatty acids and cholesterol, which are considered risk factors for cardiovascular diseases. In the present study, Ghee, at levels ranging from 0.25 to 10%, was included in a nutritionally balanced AIN-76 diet fed to Wistar rats for a period of 8 weeks. The serum lipid profiles of these animals showed a dose dependent decrease in total cholesterol, low density lipoproteins and very low density lipoproteins cholesterol, and triglyceride levels when Ghee was present at levels greater than 2.5% in the diet. Liver cholesterol and triglycerides also were decreased in these animals. When Ghee was included as a sole source of fat at a 10% level, polyunsaturated fatty acids in the serum and liver lipids were reduced significantly. Similar results were observed when Ghee was subjected to a higher temperature (120°C) to generate cholesterol oxidation products and fed to the animals. Although cholesterol oxidation products were not accumulated in serum, significant amounts were accumulated in liver only when Ghee was fed as a sole source of fat at a 10% level. This study revealed that the consumption of Ghee up to a 10% level in the diet altered blood lipid profiles in such a manner as not to elevate the risk factors for cardiovascular diseases.
A. K. Dorle - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of Ghee based formulation for wound healing activity.
Journal of ethnopharmacology, 2006Co-Authors: Vure Prasad, A. K. DorleAbstract:Formulation containing neomycin and Ghee was evaluated for wound-healing potential on different experimental models of wounds in rats. The rats were divided into six groups of group 1 as control, group 2 as treated with neomycin only, group 3 as treated only with Ghee, group 4 treated with F-1 formulation containing Ghee 40% and neomycin 0.5%, group 5 treated with F-2 formulation containing Ghee 50% and neomycin 0.5% and group 6 treated with F-3 formulation containing Ghee and ointment base in all two wound models, each group consisting of six rats. Wound contraction ability in excision wound model was measured at different time intervals and study was continued until wound is completely healed. Tensile strength was measured in 10-day-old incision wound and quantitative estimation of hydroxy proline content in the healed tissue was determined in 10-day-old excision wound. Histological studies were done on 10-day-old sections of regenerated tissue of incision wound. F-2 formulation containing Ghee 50% and neomycin 0.5% showed statistically significant response, in terms of wound contracting ability, wound closure time, period of epithelization, tensile strength of the wound, regeneration of tissues at wound site when compared with the control group and these results were comparable to those of a reference neomycin ointment.
Naveed Ahmad - One of the best experts on this subject based on the ideXlab platform.
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Characterization of Desi Ghee Extracted by Different Methods Using Fluorescence Spectroscopy
Journal of fluorescence, 2019Co-Authors: Naveed Ahmad, M Saleem, Babar Manzoor Atta, S. MahmoodAbstract:In the current study, the effect of Ghee extraction methods (direct cream DC, milk butter MB and milk skin MS) on its molecular composition has been investigated using Fluorescence spectroscopy. The excitation wavelength of 300 nm was found the best to produce pronounced spectral signatures of beta-carotene, vitamins and conjugated linoleic acid (CLA) in both cow and buffalo Ghee types. Principal component analysis (PCA) has been applied on the spectral data to visualize the classification among Ghee samples extracted by three methods. Both cow and buffalo Ghee contain spectral signatures of vitamin A, E, K, D and CLA which has been verified through plotting loading vectors. The analysis of loading plots has been suggested that for cow Ghee, MS extraction method conserve relatively higher concentration of beta carotene while DC and MB methods are a good choice for preserving relatively more concentrations of vitamins D, E and K. Similarly, for buffalo Ghee, MS extraction method appear with higher concentration of CLA, whereas DC extraction method looks to preserve relatively higher concentration of vitamin A while MB method retains relatively low concentration of CLA and vitamins as compared to other two methods.
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Characterization of desi Ghee obtained from different extraction methods using Raman spectroscopy.
Spectrochimica acta. Part A Molecular and biomolecular spectroscopy, 2019Co-Authors: Naveed Ahmad, M SaleemAbstract:Abstract In this study, the potential of Raman spectroscopy has been utilized to characterize the methods direct cream (DC), milk butter (MB) and milk skin (MS) used for the extraction of desi Ghee from buffalo and cow milk. Raman spectra from six types of Ghee samples extracted by above methods were acquired using two laser wavelengths of 532 and 785 nm. The Raman spectra of cow Ghee revealed that it contains three bands of beta-carotene at 1005, 1156 and 1520 cm−1 which differentiated it from buffalo Ghee. To highlight small spectral differences, statistical analysis through principal component analysis (PCA) has been performed on the Raman spectra of Ghee samples to reach subsequent conclusion. Based on the variations in molecular composition of cow Ghee samples, it has been found that DC method retain relatively higher concentration of beta-carotene and MB method contain higher concentration of conjugated linoleic acid (CLA) and fatty acids than MS method. Similarly, DC & MS methods were found best for retaining relatively higher concentration of CLA and fatty acids in buffalo Ghee as compared to MB method which retains relatively higher concentration of fatty acids.
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raman spectroscopy based characterization of desi Ghee obtained from buffalo and cow milk
International Dairy Journal, 2019Co-Authors: Naveed Ahmad, M SaleemAbstract:Abstract Raman spectroscopy bands (1006, 1156 and 1520 cm−1) representing beta-carotenoids differentiated cow Ghee from buffalo Ghee. The band at 1080 cm−1 represented free cholesterol, the concentration of which was higher in cow Ghee than in buffalo Ghee. Vitamin D and conjugated linoleic acid (CLA) in both cow Ghee and buffalo Ghee was identified through their Raman bands; the former contained more CLA isomers. A partial least squares regression model was developed to predict cow Ghee adulteration of buffalo Ghee and unknown samples. Coefficient of determination, standard error of prediction and standard error of calibration values of 0.96, 0.101 and 0.105, respectively, confirmed the authenticity of the model. Unknown samples loaded into the model yielded values of 0 or 1, indicating pure buffalo Ghee or cow Ghee adulteration, respectively. Nine unknown samples were tested blind; the root mean square error in prediction was 0.02, confirming the accuracy of the model.
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Fluorescence spectra obtained at excitation wavelength of 410 nm showing comparison between non-heated Ghee samples, heated Ghee samples, CLA, vitamins A, D, E and K.
2018Co-Authors: Naveed Ahmad, M SaleemAbstract:Fluorescence spectra obtained at excitation wavelength of 410 nm showing comparison between non-heated Ghee samples, heated Ghee samples, CLA, vitamins A, D, E and K.
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Fluorescence spectra obtained at excitation wavelength of 280 nm show the comparison between non-heated Ghee samples, heated Ghee samples, CLA and vitamins A, D, E and K.
2018Co-Authors: Naveed Ahmad, M SaleemAbstract:Fluorescence spectra obtained at excitation wavelength of 280 nm show the comparison between non-heated Ghee samples, heated Ghee samples, CLA and vitamins A, D, E and K.
T P Krishnakantha - One of the best experts on this subject based on the ideXlab platform.
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Effect of dietary Ghee--the anhydrous milk fat on lymphocytes in rats.
Molecular and cellular biochemistry, 2001Co-Authors: T G Niranjan, T P KrishnakanthaAbstract:Lymphocytes are important components of the immune system. Dietary lipids affect the functioning of the immune system. Changes in the lipid composition of the lymphocyte membrane is a case in point. Membrane structural changes are reflected in the altered function of the cell. Lymphocyte proliferation and lymphocyte rosetting are membrane associated phenomena. Ghee, is a clarified butter product, commonly used in the Indian diet. It is rich in saturated fatty acids and also contain oxysterols which are generated on prolonged heating of Ghee. Male weanling rats were fed 2.5% (of the total fat levels) of fresh or thermally oxidized Ghee for a period of 8 weeks. The control rats were fed groundnut oil. Lipid composition of lymphocytes in Ghee fed rats showed changes. In vitro lipid peroxidation of lymphocyte membranes increased by 26% in oxidized Ghee fed rats. Na+K+ ATPase activity was decreased in oxidized Ghee fed rats (18%). Lymphocyte proliferation was reduced in Ghee fed rats (32%), compared to the controls, irrespective of the mitogens used (Con-A or PHA), or the tissue (splenocytes or peripheral blood lymphocytes). Oxysterols present in oxidized Ghee are the likely agents inhibiting lymphoproliferation. Rosetting of lymphocytes decreased in the fresh Ghee fed rats by 16% and in oxidized Ghee fed rats by 25%. Membrane fluidity declined in the oxidized Ghee fed rats. It is concluded that feeding Ghee results in decreased proliferation of lymphocytes. Also, feeding oxidised Ghee results in decreased proliferation of lymphocytes through alterations in the structure of the lymphocyte membranes in the rat.
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Effect of Ghee feeding on rat platelets
Nutrition Research, 2000Co-Authors: T G Niranjan, T P KrishnakanthaAbstract:Abstract Male weaning rats were fed 2.5% (of the total fat levels) of fresh or thermally oxidized Ghee for a period of eight weeks. The control rats were fed groundnut oil. Except for minor changes in 14:0 and 20:4 levels in the platelet membrane, there was no change in lipid composition in oxidized Ghee fed rats. Platelet aggregation increased in rats fed oxidized Ghee by 35%. Malondialdehyde levels (a measure of the release reaction in platelets) in this group increased by around 17%. In vitro lipid peroxidation in platelets went up by 26% in the oxidized Ghee fed group, whereas, that in the fresh Ghee fed rats were similar to the control levels. Platelet membrane fluidity decreased in the oxidized Ghee fed rats. It is concluded that feeding fresh Ghee does not have a deleterious effect on platelet membrane fluidity and platelet function in rats. Feeding high amounts of oxidized Ghee to rats, however, resulted in changes in membrane fluidity and increased platelet aggregation
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Membrane changes in rat erythrocyte ghosts on Ghee feeding.
Molecular and Cellular Biochemistry, 2000Co-Authors: T G Niranjan, T P KrishnakanthaAbstract:Alterations in membrane lipid composition is known to result in functional and structural changes in the membrane, and dietary lipids play an important role in this change. It was of interest to study the influence of Ghee feeding to the rat on membrane structure and function. The activities of membrane bound enzymes Na+ K+ ATPase and Acetylcholinesterase were studied as an index of membrane changes. Male weanling rats were fed 2.5% fresh or thermally oxidized Ghee in the diet for a period of 8 weeks. The control rats were fed groundnut oil. A decrease of 28% in the membrane fluidity of erythrocyte ghost membranes was observed in the oxidized Ghee fed group at 37 degrees C, by fluorescence polarization measurements using 1,6-Diphenyl-1,3,5-hexatriene as a probe. The activities of Na+ K+ ATPase and Acetylcholinesterase showed an increase of 65 and 200% respectively after feeding oxidized Ghee (2.5%). Also changes in Na+, K+ and ATP kinetics were observed in these rats. Increased membrane lipid peroxidation (80%) and C/PL ratio (11%) in the oxidized Ghee fed group was observed. Marginal changes in the fatty acid composition were also seen. Further, an increase in the osmotic fragility of erythrocytes was observed in the oxidized Ghee fed rats. It is inferred from these experiments that consumption of oxidized Ghee with the diet affects the erythrocyte ghost membrane structure and function at 2.5% level, whereas consumption of fresh Ghee has no effect on the erythrocyte membrane.
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Influence of Unsaponifiable Matter from Ghee on lymphocyte proliferation and erythrocyte fragility in rats
Nutrition Research, 1999Co-Authors: T G Niranjan, Belur R. Lokesh, M. Vijaykumar, T P KrishnakanthaAbstract:Abstract Cholesterol Oxidation Products (COPs) are implicated in diseases such as atherosclerosis and cancer and are known to affect vital functions such as cell growth and proliferation, and membrane structure and function. Ghee, commonly used in Indian diet contains a considerable amount of COPs and hence has been implicated as a causative factor for cardiovascular diseases. Little or no information is available on the effect of Ghee or its constituents on membrane structure and function. In this study, Unsaponifiable Matter(USM) from Ghee was dissolved in groundnut oil and force fed to male wistar rats for a period of 8 days. The control rats were fed Groundnut oil (GNO) while the experimental rats were fed with USM derived from either fresh Ghee or oxidized Ghee. The effect of feeding USM from Ghee on lymphocyte proliferation, erythrocyte fragility, erythrocyte lipid composition and platelet aggregation was studied. Spleen weight and lymphocyte proliferation decreased by 30–41 % in the experimental rats. A decrease in the erythrocyte fragility was observed in the Ghee fed rats. However, there was no change in erythrocyte ghost membrane lipid composition, platelet aggregation, or in malondialdehyde content, a measure of the "release reaction" in platelets. It is inferred from these studies that the USM from oxidized Ghee is immunosupressive, and has no effect on platelet aggregation.