Dietary sesame reduces serum cholesterol and enhances antioxidant capacity in hypercholesterolemia

Abstract

The purpose of the study was to investigate the effects of sesame on lowering serum lipids and enhancing antioxidant capacity in 21 hyperlipidemic patients. Subjects were instructed to consume their regular diet for 2 weeks before starting the experimental diet. The experimental diet with 40 g roasted sesame was consumed for 4 weeks and the regular diet followed for another 4 weeks. Body weights and fasting blood were determined at weeks 0, 4, and 8. The results showed that the diet with sesame significantly decreased the levels of serum total cholesterol and low-density lipoprotein (LDL) cholesterol. The time for erythrocyte hemolysis and the lag phase of LDL oxidation were significantly increased by sesame ingestion. A diet containing sesame slightly reduced the levels of thiobarbituric acid–reactive substances in LDL. The beneficial effects of sesame disappeared when patients returned to their regular diets. Sesame in this study appeared to exert beneficial effects on serum lipids and to improve antioxidant capacity in hypercholesterolemic patients.