Improvement of lipid profile and antioxidant of hyperlipidemic albino rats by functional plantago psyllium cake
Plantago psyllium (PP) seed (black psyllium) is a valuable medicinal plant with plenty of biologically effective compounds. In this study, the dosedependent effects of PP-based cakes on hyperlipidemia and oxidative damage in male Albino rats. The PP-based cakes 10% and 30% were administered with a hyperlipidemic diet for 28 days. The consumption of PP-based cakes by hyperlipidemic rat caused a reduction in total cholesterol and LDL-cholesterol levels and an increase in HDL-cholesterol. Utilization of PP-based cakes improved the antioxidant enzyme activities of the liver (GSH, SOD, GPx, and CAT) and caused a reduction in peroxidation of lipids. Additionally, there were no significant changes in liver enzymes levels (ALT and AST) in both the control and treatment groups. Beneficial effects of PP seeds resulted from their content of sterols, fibers, flavonoids and polyphenols. Overall, the results indicate that Plantago psyllium (PP) seed are promising sources of natural antioxidants and hyperlipidemic that can be used as additives in functional foods.
Faculty of Applied Health Sciences Technology
Life Sciences, Agricultural and Biological Sciences, Health Sciences, General Medicine
Indexed in Scopus
Indexed in Web Of Science
Antioxidant Enzymes, Cake, Functional Foods, Hypercholesterolemia, Plantago Psyllium, Polyphenols
Ismael, Naglaa M.M. and Shehata, Mohamed G., "Improvement of lipid profile and antioxidant of hyperlipidemic albino rats by functional plantago psyllium cake" (2020). Faculty of Applied Health Sciences Technology. 27.