Effect of Okra Pods (Abelmoschus esculentus) and Their Head on Hypercholesterolemia in Rats

نوع المستند : المقالة الأصلية

المؤلفون

Nutrition and Food Science Department, Faculty of Home Economics, Helwan University

المستخلص

 This study looked at how okra pods and their heads affected hypercholesterolemic rat’s lipid profiles for eight weeks. Forty-eight adult male rats were divided into two main groups. The first main group (six rats) were fed a regular diet and used (-ve control group). The second main group of 42 rats, fed on a Hypercholesterolemic diet to induce hypercholesterolemia for 42 days, then was divided into six subgroups as follows: Subgroup (1) was fed a Hypercholesterolemic diet and used as a positive control group. Subgroups (2,3,4,5,6 and 7) were given Hypercholesterolemic diets that included supplements of 2.5% and 5% powder of okra head, okra and okra with head per kg of basal diet, respectively. According to the obtained findings, liver enzymes, kidney functions and lipid profile were found to be significantly decreased (P≤0.05) while HDL-C was noticeably increased by okra head, okra and okra with head at the tested levels as compared to the positive control group. Furthermore, significantly increased in antioxidant enzymes (SOD and CAT) while, a decrease in MDA by okra head, okra and okra with head supplementation at the tested levels in hypercholesterolemic rats. In conclusion, okra pods and its head significantly reduced cholesterol levels while also improving liver enzymes, kidney functions and antioxidant enzyme. Therefore, okra pods and their heads may be recommended for hypercholesterolemic patients.

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