فهرست مطالب forouzandeh z

A transient increase of blood concentration of lipids after meal is able to increase the risk of atherogenesis. This study aimed to determine the effects of Anethum graveolens L. (dill) consumption on atherosclerosis and hepatic risk factors. In an experimental study، 32 male New Zealand rabbits were randomly allocated to four groups to receive normal diet، a diet containing 1% cholesterol، a diet containing 1% cholesterol plus 200 mg/kg dill powder، and a diet containing 10 mg/kg lovastatin. Risk factors of atherosclerosis including glucose، total cholesterol (TC)، triglyceride (TG)، apolipoprotein B (ApoB)، alanine aminotransferase (ALT)، aspartate aminotransferase (AST)، low density lipoprotein cholesterol (LDL-C)، nitrite، nitrate، fibrinogen، and factor VII were measured and compared between different groups. Consumption of dill caused a significant reduction in glucose compared to the hypercholesterolemic diet group. Dill powder significantly decreased LDL-C، TC، AST، ALT، and fibrinogen. No significant differences were found between dill group and hypercholesterolemic diet group in ApoB، factor VII، nitrite، and nitrate. According to our findings، postprandial consumption of dill may have beneficial effects on atherosclerosis and hepatic risk factors.

Consumption of high fat meal causes a sudden increase in blood lipids, oxidative stress and endothelial dysfunction. Sumac has antioxidant activity and this study was aimed to determine the effect of sumac consumption on some atherosclerosis risk factors due to high fat food stress in rabbits. In an experimental study, 24 male New Zealand rabbits were randomly designated into three groups: normal diet group, a diet containing 1% cholesterol, a diet containing 1% cholesterol with 2% Sumac powder. Oxidative stress and atherosclerosis risk factors, including glucose, total cholesterol (TC), triglyceride (TG), apolipoprotein B (ApoB), low density lipoprotein (LDL), nitrite, nitrate, fibrinogen, factor VII, liver transaminases (ALT and AST) were measured before the experiment and 3 hours after feeding. High cholesterol food (1%) increased TC, fibrinogen, TG, glucose, nitrate, LDL-C, ALT and AST (p<0.05). Consumption of sumac caused a significant decrease in glucose (30.15%), LDL-C (58.17%), TC (29.5%), ALT (20.55%), AST (17.46%) and fibrinogen (17.92%) compared to hypercholesterolemic diet group (p<0.05). No significant difference was found between sumac group and hypercholesterolemic diet group in triglyceride (TG), factor VII, nitrite, nitrate and ApoB. The results of this study showed that acute consumption of sumac might have a protective effect on some of risk factors of atherosclerosis, oxidative stress and liver enzymes, due to high fat food stress.