Hypolipidemic and antioxidant effects of dietary fenugreek (Trigonella foenum-graecum) seeds and garlic (Allium sativum) in high-fat fed rats

Mukthamba, P. and Srinivasan, K. (2016) Hypolipidemic and antioxidant effects of dietary fenugreek (Trigonella foenum-graecum) seeds and garlic (Allium sativum) in high-fat fed rats. Food Bioscience, 14. pp. 1-9.

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Abstract

Hypolipidemic and antioxidant influences of dietary fenugreek (Trigonella foenum-graecum) seeds (10%) and garlic (Allium sativum) (2% powder), individually and in combination for 8 weeks were evaluated in high-fat diet (HFD) fed Wistar rats. Increased serum triglycerides and LDL-cholesterol caused by HFD was countered by these dietary interventions, while HDL-cholesterol was increased. Increase in cholesterol: phospholipid ratio and atherogenicity index caused by HFD was lowered by dietary fenugreekþgarlic. Dietary fenugreek or fenugreekþgarlic countered the increase in triglycerides and cholesterol: phospholipid ratio in the heart tissue of HFD-fed rats. The increase in liver triglycerides and cholesterol as a result of HFD was countered by dietary fenugreekþgarlic. All the 3 dietary interventions lowered dietary fat absorption in HFD-fed situation. The elevated lipid peroxides in serum, cardiac, and liver tissue of HFD-fed rats was countered by dietary fenugreekþgarlic. This was accompanied by increased glutathione concentration in serum and liver and of ascorbic acid in heart and liver. Activities of antioxidant enzymes were enhanced by dietary fenugreekþgarlic in serum and heart in HFD-fed situation. Thus, dietary fenugreekþgarlic produced higher lipid lowering effect and improved the antioxidant status in high-fat fed rats which suggest that these nutraceuticals may have higher cardio protective influence when consumed together.

Item Type:	Article
Uncontrolled Keywords:	High fat diet Hyperlipidemia Fenugreek seeds Garlic Atherogenicity index Antioxidant status
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments > 08 Fenugreek 600 Technology > 08 Food technology > 32 Antioxidants
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Aug 2016 08:33
Last Modified:	28 Dec 2016 08:25
URI:	http://ir.cftri.res.in/id/eprint/12257

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