Impact of Supplementation of Carotino Oil on Blood Glucose, Lipid Profile and Antioxidant Status of Healthy Volunteers

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  • Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043 ,IN
  • Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043 ,IN


Carotino Oil, Blood Glucose, Lipid Profile, Antioxidant Status.


The study aimed at assessing the impact of supplementation of nutraceutical rich carotino oil on the blood glucose, lipid profile and antioxidant status of healthy volunteers. Among the 40 subjects selected at random based on their willingness to participate in the study, 20 formed the control group while the other 20 formed the experimental group. Purposive sampling was used for the selection of subjects. Fifteen mL of carotino oil was given to a group of 20 healthy subjects each in the experimental group I (20-40 years) and 10 subjects in experimental group II (40-60 years), respectively whereas the 10 subjects each in the control groups I and II belonging to the respective age categories were not given any supplementation. Before and after supplementation, the biochemical parameters namely fasting blood glucose, lipid profile including total cholesterol, low density lipoprotein and high density lipoprotein and antioxidant status of the subjects namely a carotene, vitamin C, superoxide dismutase and total antioxidant activity were analysed. The study in healthy volunteers showed that carotino oil helped to maintain the blood glucose level, improved antioxidant status and lipid profile. Hence, carotino can be recommended for degenerative disorders namely, type II diabetes mellitus and cardiovascular diseases.


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How to Cite

Ramya Siva Selvi, M., & Kowsalya, S. (2015). Impact of Supplementation of Carotino Oil on Blood Glucose, Lipid Profile and Antioxidant Status of Healthy Volunteers. The Indian Journal of Nutrition and Dietetics, 52(1), 57–69. Retrieved from



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