Abstract
Hyperlipidemia is a predominant risk factor for atherosclerosis and associated cardiovascular diseases (CVD). The international guidelines issued by the World Health Organization recommend a reduction in dietary saturated fat and cholesterol intake as a means to prevent hypercholesterolemia and CVD; however, only limited data are available on the benefits of vegetable consumption on CVD risk factors. The aim of this study was to prepare two powder mixtures containing vegetables and cereals and to evaluate their effect in hyperlipidemic rats. The first mixture was prepared from whole wheat, cabbage, parsley and pepper, while the second mixture was prepared from whole wheat, red beet root, parsley and pepper. Whole wheat was used as a source of dietary fiber, while cabbage and beetroot were used as sources of glucosinolates (GLS) and betalains respectively as well as dietary fiber. The chemical compositions of these mixtures were determined. The safety of these mixtures was also evaluated by examining liver and kidney functions. The chemical compositions of the powder mixtures revealed that mixtures (1) and (2) contain 19.1% and 13.3% protein, 2.1% and 2.5 % fat, 69.6% and 77.5% carbohydrates, 1.8% and 1.2% crude fibers, 7.4% and 5.5% ash and 18.3% and 16.8% dietary fibers respectively. Vitamin E was 7.4 and 4.5 mg/100g in mixtures (1) and (2) respectively. β-carotene was 830 and 786μg/100g in mixtures (1) and (2) respectively. Total phenolic compounds were 1910 and 1710 mg as gallic acid equivalents/100g in mixtures (1) and (2) respectively. The results of the animal experiment showed a non-significant reduction in final body weight and body weight gain in rats fed the control diet containing mixture (1) or (2) when compared with different groups. Rats fed the control diet containing mixture (1) or (2) showed a significant reduction in plasma total lipids, T-Ch, LDL-Ch, TG and the ratio of T-Ch /HDLCh in different degrees, while HDL-Ch increased significantly. The studied mixtures showed a hypolipidemic effect, which may be due to the presence of dietary fibers, plant protein, and phenolic compunds.
Highlights
Hyperlipidemia, mainly an increased level of total cholesterol (T-Ch), triglycerides (TG) and low-density lipoprotein cholesterol (LDL-Ch) along with a decreaseMAGDY M
The standard international guidelines issued by the World Health Organization recommend reductions in dietary saturated fat and cholesterol intake as means to prevent hypercholesterolemia; only limited data are available on the benefits of fruit and vegetable consumption on cardiovascular diseases (CVD) risk factors in a community-based population
The results revealed that non-significant changes were found in all nutritional parameters between normal and hyperlipidemic rats
Summary
Hyperlipidemia, mainly an increased level of total cholesterol (T-Ch), triglycerides (TG) and low-density lipoprotein cholesterol (LDL-Ch) along with a decreaseMAGDY M. Vegetables and cereals are rich sources of a variety of nutrients, including vitamins, trace minerals, dietary fiber and many other classes of biologically active compounds (Lampe, 1999). These phytochemicals can have complementary and overlapping mechanisms of action, including modulation of detoxification enzymes, stimulation of the immune system, reduction of platelet aggregation, modulation of cholesterol synthesis and hormone metabolism, reduction of blood pressure, and antioxidant sources (Gordon, 1996). Phenolic compounds and flavonoids have pharmacological properties such as antioxidant, antimutagenic, antithrombotic, antiinflammatory, anti-cancer and hypolipidemic (Monfort et al, 1995; Son & Lewis, 2002) They are widely distributed in plants and form part of the human diet. The safety of these mixtures was evaluated through the examination of liver and kidney functions
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