Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia

Detalhes bibliográficos
Autor(a) principal: KHAN,Moazzam Rafiq
Data de Publicação: 2021
Outros Autores: BATOOL,Maria, AMIR,Rai Muhammad, SHABBIR,Asim, SIDDIQUE,Farzana, ADIL,Rana Muhammad, AMEER,Kashif, DIN,Ahmad, RAKHA,Allah, RIAZ,Aayesha, FAIZ,Farrukh
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100113
Resumo: Abstract Lifestyle associated disorders have always been a hazard for the advancement of chronic diseases. Therefore, use of natural dietary sources is proved to be safe for reducing the occurrence and management of chronic diseases. Okra along with its various parts has been used for the treatment of several diseases. The present study was done to examine the ameliorating effect of okra seed oil on hypercholesterolemic rats. Spargue Dawley Rats were randomly divided into five groups fed with selected experimental diets for a period of 30 days. After inducing hypercholesterolemia, the rats in treatment groups were fed with 6%, 12% and 18% okra seed oil respectively mixed with their normal diet. Decrease in cholesterol and LDL were observed in group 2, 3 and 4. Increase in HDL was also observed in group 2, 3 and 4 from 24.33 ± 1.29 to 25.33 ± 1.29, 23 ± 2.94 to 25 ± 2.94 and from 23.67 ± 1.29 to 26.67 ± 1.29 at day 28. A decrease pattern was also observed in triglycerides in group 2, 3 and 4 from 74 ± 2.22 to 72 ± 2.22, 72 ± 1.63 to 68 ± 1.63 and from 74 ± 3.11 to 66.67 ± 2.45 at day 28. Okra seed oil has the potential to ameliorate hypercholesterolemia. This vegetable can be a part of medical nutrition therapy.
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spelling Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemiaokracholesterolhypercholesterolemiadietlipoproteinsAbstract Lifestyle associated disorders have always been a hazard for the advancement of chronic diseases. Therefore, use of natural dietary sources is proved to be safe for reducing the occurrence and management of chronic diseases. Okra along with its various parts has been used for the treatment of several diseases. The present study was done to examine the ameliorating effect of okra seed oil on hypercholesterolemic rats. Spargue Dawley Rats were randomly divided into five groups fed with selected experimental diets for a period of 30 days. After inducing hypercholesterolemia, the rats in treatment groups were fed with 6%, 12% and 18% okra seed oil respectively mixed with their normal diet. Decrease in cholesterol and LDL were observed in group 2, 3 and 4. Increase in HDL was also observed in group 2, 3 and 4 from 24.33 ± 1.29 to 25.33 ± 1.29, 23 ± 2.94 to 25 ± 2.94 and from 23.67 ± 1.29 to 26.67 ± 1.29 at day 28. A decrease pattern was also observed in triglycerides in group 2, 3 and 4 from 74 ± 2.22 to 72 ± 2.22, 72 ± 1.63 to 68 ± 1.63 and from 74 ± 3.11 to 66.67 ± 2.45 at day 28. Okra seed oil has the potential to ameliorate hypercholesterolemia. This vegetable can be a part of medical nutrition therapy.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100113Food Science and Technology v.41 n.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.38919info:eu-repo/semantics/openAccessKHAN,Moazzam RafiqBATOOL,MariaAMIR,Rai MuhammadSHABBIR,AsimSIDDIQUE,FarzanaADIL,Rana MuhammadAMEER,KashifDIN,AhmadRAKHA,AllahRIAZ,AayeshaFAIZ,Farrukheng2021-03-18T00:00:00Zoai:scielo:S0101-20612021000100113Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-03-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia
title Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia
spellingShingle Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia
KHAN,Moazzam Rafiq
okra
cholesterol
hypercholesterolemia
diet
lipoproteins
title_short Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia
title_full Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia
title_fullStr Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia
title_full_unstemmed Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia
title_sort Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia
author KHAN,Moazzam Rafiq
author_facet KHAN,Moazzam Rafiq
BATOOL,Maria
AMIR,Rai Muhammad
SHABBIR,Asim
SIDDIQUE,Farzana
ADIL,Rana Muhammad
AMEER,Kashif
DIN,Ahmad
RAKHA,Allah
RIAZ,Aayesha
FAIZ,Farrukh
author_role author
author2 BATOOL,Maria
AMIR,Rai Muhammad
SHABBIR,Asim
SIDDIQUE,Farzana
ADIL,Rana Muhammad
AMEER,Kashif
DIN,Ahmad
RAKHA,Allah
RIAZ,Aayesha
FAIZ,Farrukh
author2_role author
author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv KHAN,Moazzam Rafiq
BATOOL,Maria
AMIR,Rai Muhammad
SHABBIR,Asim
SIDDIQUE,Farzana
ADIL,Rana Muhammad
AMEER,Kashif
DIN,Ahmad
RAKHA,Allah
RIAZ,Aayesha
FAIZ,Farrukh
dc.subject.por.fl_str_mv okra
cholesterol
hypercholesterolemia
diet
lipoproteins
topic okra
cholesterol
hypercholesterolemia
diet
lipoproteins
description Abstract Lifestyle associated disorders have always been a hazard for the advancement of chronic diseases. Therefore, use of natural dietary sources is proved to be safe for reducing the occurrence and management of chronic diseases. Okra along with its various parts has been used for the treatment of several diseases. The present study was done to examine the ameliorating effect of okra seed oil on hypercholesterolemic rats. Spargue Dawley Rats were randomly divided into five groups fed with selected experimental diets for a period of 30 days. After inducing hypercholesterolemia, the rats in treatment groups were fed with 6%, 12% and 18% okra seed oil respectively mixed with their normal diet. Decrease in cholesterol and LDL were observed in group 2, 3 and 4. Increase in HDL was also observed in group 2, 3 and 4 from 24.33 ± 1.29 to 25.33 ± 1.29, 23 ± 2.94 to 25 ± 2.94 and from 23.67 ± 1.29 to 26.67 ± 1.29 at day 28. A decrease pattern was also observed in triglycerides in group 2, 3 and 4 from 74 ± 2.22 to 72 ± 2.22, 72 ± 1.63 to 68 ± 1.63 and from 74 ± 3.11 to 66.67 ± 2.45 at day 28. Okra seed oil has the potential to ameliorate hypercholesterolemia. This vegetable can be a part of medical nutrition therapy.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100113
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100113
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.38919
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.41 n.1 2021
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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