Effect of different types of eggs on lipid profile in healthy rats

Avoidance of eggs is the usual dietary recommendation to reduce hypercholesterolemia. However, the results of many clinical trials have shown no correlation between egg consumption and the serum cholesterol concentration. So that, the aim of the present study was to investigate the effect of different types of whole egg powder from [red, white and balady hen's egg] on lipid profile and liver functions in rats. Twenty four male rats were divided into four groups, [6 rats/ group], the first group [control group] fed on basal diet only. The second, the third and the fourth group fed on basal diet containing 2.5% dried white, red and balady hen's egg [substitution with casein and oil] respectively. After 6 weeks rats were sacrificing, blood was collected then centrifuged. Serum total cholesterol, triglycerides, HDL-C, LDL-C, VLDL-C and liver function were determined in serum of rats. Also, chemical determinations of total cholesterol and fatty acids were done in different types of egg. The results indicated that, the sum of MUFA and PUFA in all types of egg were higher to SFA. Red hen egg had the highest concentration of total cholesterol followed by balady while, the white hen egg recorded the lowest concentration of total cholesterol. Feeding rats with basal diet containing 2.5% powder white hen egg significantly decrease [P<0.05] serum TC and LDL-C, and numerically increase serum HDL-C, while serum triglycerides and VLDL-C were not affect with white hen egg as compared to control. In relation to red and balady hen egg, serum HDL-C was significantly decreased [P<0.05] while LDL-C was significantly increased as compared to control group, the other lipid parameters as TG, TC and VLDL-C were not changed. It could be concluded that, white egg is healthy especially for patients suffer from coronary heart disease followed balady then red hen egg. Eating eggs more frequently, up to almost daily, was not associated with an increase in lipid profile especially white hen egg. So that, a moderate egg intake [2 egg/day] should not be rigorously restricted in healthy individuals

Effect of red and white grapes and their seeds extract on hyperuricemia in rats fed high fructose diet

Hyperuricemia appear to be rapidly increasing worldwide and frequently cause symptoms of metabolic syndrome. Elevated uric acid is influenced by dietary and lifestyle factors, and dietary modification is effective in reducing hyperuricemia. So that, the present study was planned to evaluate the effects of red grapes [5%], white grapes [5%], red grapes seed extract [2.5%], white grapes seed extract [2.5%] in hyperuricemic rats fed high fructose diet [60%] for four weeks. The results indicated that, red grapes, white grapes and both seeds extract were significantly decrease [P<0.05] serum urea, uric acid and creatinine in hyperuricemic rats as compared to the control group [+ve]. There were no significant difference in kidney functions between both grapes pulp and their seed extract on the effect on serum urea, uric acid and creatinine. Also, all types of grapes and their seed extracts were significantly improve [P<0.05] lipid profile and liver functions .It could be concluded that, red and white grapes as well as their seed extracts improved kidney and liver functions and lipid profile. This study is promising and could help in the management of hyperuricemia and hypercholesterolemia. The data presented may offer a promising natural and safe new trend for the prevention or the delay of hyperuricemia

Effect of cherries, cinnamon, coffee and parsley on hyperuricemia in rats fed high fructose diet

Hyperuricemia can be caused by overproduction of uric acid, as by feeding high fructose diets, or by inefficient excretion by the kidneys, and has long been associated with cardiovascular disease, and in people with hypertension, metabolic syndrome as gout or kidney disease. The study was carried out to investigate the effect of cherries [5%], cinnamon [5%], coffee [5%] and parsley [5%] on hyperuricemia in rats fed high fructose diet [60%] for four weeks. The results indicated that, all supplemented groups [with coffee, cherry, cinnamon or parsley] showed significant decrease [P < 0.05] in serum uric acid, creatinine, and urea nitrogen as compared to positive control group [+ve]. Also, feeding rats with coffee, cinnamon or parsley caused significant decrease [P < 0.05] in serum glucose, total cholesterol, triglycerides, VLDL-C, LDL-C as compared to both -ve and +ve controls. Feeding Cherry caused significant improvement in lipid profile, and did not affect significantly serum glucose and LDL-C. It could be concluded that, cherries, cinnamon, coffee and parsley reduce serum uric acid, urea and creatinine levels and improve kidney and liver functions. The study recommends a possible dietary supplementation with cherries, cinnamon, coffee and parsley for patients suffering from hyperuricemia, hypercholesterolemia and hyperglycemia