Ameliorating effects of okra (Abelmoschus esculentus) seed oil on hypercholesterolemia
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , , |
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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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 |
_version_ |
1752126328094588928 |