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Different kumquat fruit portions (whole, peel and pulp) were analyzed for its chemical constituent, essential oil content, total phenolic and total flavonoids contents then added in different levels (2.5 and 5%) to thirty five albino hypercholesterolemic rats diets aiming to improve their lipid profile. By the end of the experiment (28 days) TC, TG, TL, LDL, HDL, atherogenic indices (AC, CRR, AI) were analysed. The different kumquat portions (whole, peel and pulp) contained 77.24%, 72.68% and 77.23% moisture, 6.01%, 3.66% and 7.68% protein, 12.21%, 8.45% and 7.36% crude fat, 25.57%, 24.26% and 22.04% fiber, 3.17%, 2.97% and 3.43% ash and 53.04%, 60.66% and 59.49% carbohydrate respectively. Interestingly, Kumquat pulp had the highest total phenolic content (0.406mg GAE g−1 DW) and whole kumquat had the highest flavonoid content (0.0068 mg QE g−1 DW).The principal constituents of the essential oil were α-Myrcene (4.68%), Ocimenyl acetate (3.01%) and Limonene (80.63%) which was the most abundant compound. The total lipid, total cholesterol and LDL ratios were improved by 27.51%, 28.25% and 40.77% compared with the positive control group. Significant correlations were observed among the levels of serum triglyceride, serum total cholesterol, serum total lipid, high-density lipoprotein (HDL) cholesterol and atherogenic indices (AC, CRR, AI), implying that hypocholesterolemic effects of 5% whole kumquat were partly attributed to the reduced absorption of lipid and cholesterol. Keywords: Kumquat – Hypercholesterolemia - Total Phenolics – Total Flavonoids – Essential Oils Compounds. REFRENCES Adams, R.P (2007). 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