Document Type
Honors Thesis
Degree Name
Bachelor of Science
Date of Award
Spring 4-21-2025
Abstract
This study examined the use of different oils in the development of obesity and type 2 diabetes mellitus (T2DM), with bitter gourd incorporated into unhealthy diets to assess its effects. A total of 72 mice were divided into six groups. Two of these groups were gavaged with an aqueous solution of bitter gourd, with one group additionally receiving corn oil and the other receiving lard. The four groups that did not receive bitter gourd were each fed a different diet containing either corn oil, lard, canola oil, or olive oil. Measurements of weight, food intake, water consumption, blood glucose levels, and performance on a balance beam walk assay were collected over a one-month period. It was observed that a diet high in olive oil caused the mice to gain weight the fastest while maintaining a healthy BMI and blood glucose level, suggesting that olive oil may promote muscle mass and body length rather than fat accumulation. Additionally, the combination of lard with bitter gourd was found to lower body weight. Both the olive oil and lard with bitter gourd groups demonstrated the best performance in the balance beam assay, indicating potential benefits for maintaining cognitive and motor function. However, a full two year study is necessary to draw more definitive conclusions.
Advisor
Venugopalan Cheriyath
Recommended Citation
McGuire, Justin Talmadge, "Effects of Cooking Oil and Bitter Gourd on Obesity Development in C57BL/6J Mice" (2025). Honors Theses. 270.
https://digitalcommons.tamuc.edu/honorstheses/270
