hypolipidemic properties of Doum palm fruit and its aqueous extracts on experimental animals

ABSTRACT

Doum palm fruits are rich in fiber, sugars and polyphenols, and has many health benefits. The doum beverages are widely consumed in Egypt and other countries. The hypolipidemic properties of doum and its aqueous extract as well as sensory evaluation of pan bread made with doum were studied. The full doum powder doum waste powder and hot aqueous extract of doum were used in making pan bread enriched with 5 or 10% of each. The same additives were used in the preparation of a high fat diet for rats. The obtained results showed that, doum palm fruit contain 3.15% protein, 17.64% fiber. 0.23% total polyphenols and 13.9% tree sugars. All formulas of pan bread were accepted for sensory evaluation and recorded high scores in the overall acceptability ranging from 80 to 86.2%. The biological evaluation of the doum additives showed that, groups 3 [5% doum waste] gave a high beneficial effect where it showed reduction in serum total cholesterol, triglycerides, total lipids, glucose, urea and glutamic pyruvic transaminase [GPT] by 42.15, 54.54, 25.84, 17.86, 25.69 and 6.10% respectively. Also, group 5[5% aqueous extract] showed significant reduction in triglycerides, total lipids, GPT and sodium by 61.85. 35.39, 13.68 and 9.56% respectively. The histopathological examination of liver and heart of the rats fed on doum showed protection and lower changes compared to those of high fat diet [Positive control group]