The effect of dried figs (Ficus carica L.) on hypercholesterolemia in rats

Toqaa G. Salem; Ahmed A. Ameen; Mohammed H. Haggag

doi:10.53730/ijhs.v6nS9.12296

Authors

Toqaa G. Salem Nutrition and Food Science Dept., Faculty of Home Economics, Helwan University, Cairo, Egypt
Ahmed A. Ameen Nutrition and Food Science Dept., Faculty of Home Economics, Helwan University, Cairo, Egypt
Mohammed H. Haggag Nutrition and Food Science Dept., Faculty of Home Economics, Helwan University, Cairo, Egypt

Keywords:

Hypercholestrolemia, lipids profile, cholesterol, rats, dried figs, antioxidant, polyphenols, flavonoids

Abstract

This study aimed to evaluate the effect of dried figs with high content of antioxidants namely fig (Ficus carica L) on lowering blood cholesterol in hypercholesterolemic rats. Vitamins A and C, total polyphenols and total flavonoids were determined in figs in fresh fruits and after being dried. All these antioxidants were found in considerable amounts in fig. Thirty male albino rats were divided into six groups 5each, the first group received a standard and served as a negative control, and the second group received a hypercholesterolemic diet and served as a positive control. Group 4 was the protective group that fed on a higher percentage of figs 6% and the other three groups received a hypercholesterolemic diet containing different levels from fig (2, 4 and 6%) for 8 weeks. At the end of this period, blood was withdrawn after overnight fasting and biochemical parameters were analyzed. Serum total cholesterol, serum triacylglycerol (TG), serum low density lipoprotein cholesterol (LDL-C), serum very low density lipoprotein cholesterol (VLDL-C), serum high density lipoprotein cholesterol (HDL-C) and atherogenic index (LDL-C/HDL-C) were estimated. Also, the activity of the liver enzymes ALT and AST were determined. A histopathological examination of the aorta was done.

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