Impact of Sumac on postprandialhigh-fat oxidative stress
| Autor: | Najmeh Shahinfard, Yahya Madihi, Azadeh Mesripour, Mahmoud Rafieian-Kopaei, Azar Baradaran, Alireza Merrikhi, Hedayatollah Shirzad, Roya Ansari |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
medicine.medical_specialty
biology Triglyceride Apolipoprotein B Normal diet business.industry Blood lipids General Medicine Fibrinogen biology.organism_classification medicine.disease_cause chemistry.chemical_compound Endocrinology chemistry Internal medicine Rhus coriaria biology.protein Medicine lipids (amino acids peptides and proteins) business Oxidative stress medicine.drug Lipoprotein |
| Zdroj: | Pakistan Journal of Medical Sciences. 29 |
| ISSN: | 1681-715X |
| DOI: | 10.12669/pjms.291(suppl).3529 |
| Popis: | Background and Objective: High-fat diet causes a sudden increase in blood lipids and oxidative stress after each meal, which can affect the trigger mechanisms of atherosclerosis and cause some acute changes in the function of vessels’ endothelial cells. With respect to the antioxidant properties of Sumac (Rhus coriaria), the present research was conducted to determine the effect of taking Sumac along with food on some atherosclerosis risk factors resulting from high-fat diet in hypercholesterolemic rabbits. Methodology: In this experimental study, 24 New Zealand rabbits were randomly designated into three eight-member groups as follows: normal diet, high-cholesterol diet (1%), high-cholesterol diet and Sumac powder 2%. Oxidative stress factors and those influencing atherosclerosis or arterial function including glucose, total cholesterol (TC), triglyceride (TG), Apo lipoprotein B (Apo B), low-density lipoprotein (LDL-C), nitrate, nitrite, fibrinogen and factor VII, and also liver enzymes (ALT, AST) were measured and compared in each group. Results: High cholesterol diet significantly increased total cholesterol, fibrinogen, triglycerides, glucose, nitrate, LDL-C and the liver enzymes ALT and AST (p < 0.05). Use of powdered Sumac revealed a significant decrease in the blood levels of glucose (30.15%), LDL-C (58.17%), total cholesterol (29.5%), ALT (17.46%), AST (20.55%) and fibrinogen (17.92%) compared to the high-cholesterol diet group (p 0.05). Conclusions: This study demonstrates the protective effect of consuming Sumac with food on some risk factors of atherosclerosis and oxidative stress (glucose, LDL-C, total cholesterol and fibrinogen) and also liver enzymes induced by high fat food. |
| Databáze: | OpenAIRE |
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