Improvement of Lipid Profile and Antioxidant of Hyperlipidemic albino Rats by Functional Plantago psyllium Cake
Naglaa M. M. Ismael1
and Mohamed G. Shehata2*
1Department of Nutrition, Faculty of Allied Medical Sciences, Pharos University in Alexandria, Alexandria, Egypt.
2Food Technology Department, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technology Applications (SRTA city), New Borg El-Arab City, Alexandria, Egypt.
Corresponding Author Email: gamalsng@gmail.com
Abstract:
Plantago psyllium (PP) seed (black psyllium) is a valuable medicinal plant with plenty of biologically effective compounds. In this study, We investigated the dose-dependent effects of PP-based cakes on hyperlipidemia and oxidative damage in male Albino rats. The PP-based cakes 10% and 30% were administered with a hyperlipidemic diet for 28 days. The consumption of PP-based cakes by hyperlipidemic rat caused a reduction in total cholesterol and LDL-cholesterol levels and an increase in HDL-cholesterol. Utilization of PP-based cakes improved the antioxidant enzyme activities of the liver (GSH, SOD, GPx, and CAT) and caused a reduction in peroxidation of lipids. Additionally, there were no significant changes in liver enzymes levels (ALT and AST) in both the control and treatment groups. Beneficial effects of PP seeds resulted from their content of sterols, fibers, flavonoids and polyphenols. Overall, the results indicate that Plantago psyllium (PP) seed are promising sources of natural antioxidants and hyperlipidemic that can be used as additives in functional foods.
Keywords:
Antioxidant enzymes; Cake; Functional Foods; Hypercholesterolemia; Plantago psyllium; Polyphenols
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