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Effect of Dietary Lipids and Drumstick Leaves (<i>Moringa oleifera</i>) on Lipid Profile & Antioxidant Parameters in Rats

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Author(s): Preetham Paul Phillips | Narayan Prasad Niranjan | Neveda Oinam | Asna Urooj

Journal: Advances in Molecular Imaging
ISSN 2161-6728

Volume: 03;
Issue: 02;
Start page: 141;
Date: 2012;
Original page

Keywords: Cholesterol | Vitamin E | &lt | i&gt | Moringa oleifera&lt | /i&gt | Antioxidant

ABSTRACT
The study investigated the influence of dietary vitamin E derived from drumstick leaves (DL, Moringa oleifera) on an-tioxidant status and plasma lipids in male rats, fed diets based on either palm (PO) or peanut oil (PN). Two control (PO & PN) and three experimental diets (PODL, PNDL & POPNDL) differing in dietary fat source supplemented with DL powder were fed (ad libitum, 8 weeks). The vitamin E content of control diets was 30 IU/kg while the experimental diets provided 60 IU/kg of diet. No significant differences in body weight, liver and adipose tissue weights were observed between the 5 groups, despite the difference in the type/source of fat used in the diets. After 8 weeks, the cholesterol and TBARS levels in the livers of rats fed PODL diet were lower than the other groups. In all 5 groups, plasma cholesterol decreased after 8 weeks, however, diets supplemented with DL powder resulted in decreases in both plasma cholesterol and lipid peroxides marked decrease (p < 0.05) compared to control group. The increase in plasma vitamin E levels were not significant. The data suggest that the combination of dietary fat and drumstick leaves as a source of antioxidant was beneficial as it reduced plasma cholesterol & lipid peroxidation.

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