Effect of dark green leafy vegetables on serum lipid profile in hypercholesterolaemic rats

ABSTRACT

Evidence from prospective cohort studies indicates that a high consumption of plant-based foods such as fruit and green vegetables, nuts, and whole grains is associated with a significantly lower risk of coronary artery disease and stroke. Lutein is a carotenoid present in dark green leafy vegetables and it may be involved in the prevention of several diseases related to oxidative stress. The aim of this research was to study the effect of dill, celery, radish parsley, and leek on the serum lipid profile of hypercholesterolemic rats. The tested vegetables [Dill, celery, radish, Parsley and leek] were chosen because of their huge production, cheap price and common usage in Egypt. The effects of feeding dill, celery, radish, parsley and leek were tested in hypercholesterolemic rats given diets that contained these vegetables for 6 weeks. The rats fed on diet contained 20% parsley powder had the lowest food intake and body weight gain. The treated hypercholesterolemic rats had significant lower levels of serum cholesterol, triglycerides, and LDLc, than the hypercholesterolemic group. On the other hand, HDLc of groups fed on Leek, Radish, Dill and Celery, increased significantly as compared with the positive control group. Also, the risk ratio was the highest in the control positive group [2.7 mg/ dl] compared with the negative control and the tested groups. Hence.it is concluded that these vegetables effective in regulating hypercholesterolemia