Biochemical study of the hypolipidemic effect of rice bran oil in rats

Abstract

High-cholesterol diet is regarded as an important factor in the development of cardiac diseases since it leads to development of hyperlipidemia, atherosclerosis, and ischemic heart disease. This study was conducted to evaluate the nutritional value of rice bran oil (RBO) and to investigate the role of RBO as hyoplipidemic and antioxidant agenteither alone or in combination to sunflower seed oil(SFO) in normal and atherogenicrats. Eightymale Sprague-Dawaly albino Therats were divided into 8 groups: Gr (I) (negative control):Rats fedon standard diet (SD) (according to AIN 93), Gr(II):Rats fedon SD plus10% RBO, Gr (III): Rats fedon SD plus 5% RBO+5%SFO, Gr (IV): Rats fedon SD plus 7% RBO+3%SFO, Gr(V) (positive control):Rats fedon atherogenic diet(AD), Gr (VI):Rats fedon AD plus 10% RBO, Gr (VII):Rats fedon AD plus 5% RBO +5%SFO, Gr (VIII):Rats fedon AD plus 3% RBO +7%SFO. After 10 weeksof feeding onexperimental diets, lipid profile, Free fatty acid (FFA), liver, kidney andheart function, β-lipoprotien (β-LP), pre β-lipoprotien (per β-LP)percentage, serum protein fractionsand oxidative stresswere significantly (P<0.05) lower, whileserumHDL-C concentrations and α-lipoprotien percentage (α-LP)were significantly higher in RBO supplemented groups thanthe positive control group. The RBO consumption improved liver andheart functions, reducedlipid peroxidation level and elevatedtotal antioxidant capacity. Therefore, Rice bran oil antioxidant and antiatherogenic activitiesas well as its improving effect on liver and heart candidate it to be a suitable edible oil interoduce in Egyption markets and also usefor patients with hyperlipidemia. Key words:Cardiac diseases, atherosclerosis, rice bran oil, edible oil, lipoprotein