الفهرس 
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Abstract
This study was carried to evaluate some edible oils (cotton seed, flaxseed, and canola oils) in frying for their stability and the effect of frying process on the chemical and nutritional properties of these oils was studied. Also, the chemical properties and biological experiment of some types fats (ghee, palm stearin, and hydrogenated oil). The research results: Cotton seed and canola oils are suitable oils for frying, while flaxseed oil must be used in fresh form due to its nutritional value. All the rats group fed on diets containing fresh oils did not differ significant in their serum content of LDLc and HDLc. Atherogenic index (LDL/HDL) ratio did not differ significantly in the four group fed on fresh oils. All the three frying oils (cotton seed, flaxseed and canola oils) caused significant decrease in total cholesterol and HDLc, while they increased serum LDLc level and LDL/HDL ratio compared with those of control group. The rats groups fed on 20 %ghee and hydrogenated oil have higher values of serum total cholesterol and LDLc than those of rats fed on 10 % ghee and hydrogenated oil while a remarkable decrease in serum HDLc level was observed. However, the two groups fed on 10 and 20 % ghee and hydrogenated oil had high of LDL/HDL ratio. As mentioned before the palm stearin 10 % was the best fat among all the fats under study, where the lowest value of LDL/HDL ratio.