The role of different edible vegetable oils as hypolipidemic agents on experimental hyper-lipidemic rat model

Abstract

Hyperlipidemia is a common disorder that includes genetic and functional disorders represented by elevated lipid levels in the body. The objective of this study was to characterize the physicochemical parameters of the edible seed oils separated from linseed, soybean, olive seed and blends from different proportion, then identify the optimum blend in controlling serum lipid profile in experimental hyperlipidemic rat model. Histopathological examinations of the liver section were carried out to support the laboratory investigation. Sixty male albino rats were used for the study. The animals were divided into ten groups, where group 1 represents negative control, while rats in group 2 received high fat diet and served as positive control. Groups from 3 to 10 were fed high-fat diet and then supplemented with different vegetable oils. At the termination of the 6 weeks trial, blood samples and organs were collected for estimation of lipid profile. Results showed that rats administered different vegetable oils significantly decrease levels of serum total cholesterol (TC), triglycerides (TG), and low-density lipoprotein (LDL) cholesterol as well as increase levels of high-density lipoprotein (HDL) cholesterol in comparison with rats fed high-fat diet. Histopathological examination of liver tissue in positive control showed severe dilatation and congestion in the central vein with fatty change in the surrounding adjacent hepatocytes. While administration of different vegetable oils showed marked improvement in the histological feature of liver tissues. In conclusion, the findings suggest that balanced blend from linseed, soybean and olive oils help in controlling hyperlipidemia and restoring the lipid profile.