Cholesterol reduction and increase of antioxidant capacity by chronic consumption of andean purple corn (Zea mays L) in hypercholesterolemic rats.
Journal Title: Revista Peruana de Medicina Experimental y Salud Publica - Year 2007, Vol 24, Issue 2
Abstract
[b][i]Objetives:[/i][/b] To determine the hypocholesterolemic antioxidant activity of the Andean purple corn ([i]Zea mays L[/i]) hydroalcoholic extract atomized chronic consumption in hypercholesterolemic rats. [b][i]Material and methods:[/i][/b] Five groups of six Holtzmann rats each were used, one without hypercholesterolemia (negative control), and four with induced hypercholesterolemia by oral intake of pure cholesterol by 60 days: positive control and three for doses of 250, 500 y 1000 mg/kg, respectively. In 60 day were determin the seric levels of total cholesterol, triglycerides and HDL cholesterol (mg/dL), as well as malondialdehyde (mmol/L) to determine the antioxidant activity. We compared the mean differences with ANOVA and Tukey test. [b][i]Results:[/i][/b] We observed a decrease in total cholesterol in hypercholesterolemic rats that consumed Andean purple corn doses of 250 and 500 mg/kg in compared whit positive control group (reduction of 21,5 y 11,2% respectively, p<0,01). No significant differences in levels of triglycerides and HDL cholesterol were observed. A higher dose is purple corn was a further reduction of free radicals, with a dose of 1000 mg/kg decreased by 56.4%, levels of malondialdehyde (p< 0,01). [b][i]Conclusions:[/i][/b] In experimental conditions, the chronic consumption of the hydroalcoholic atomized extract of Andean purple corn decreased total cholesterol and increased the antioxidant capacity.
Authors and Affiliations
Jorge Arroyo , Ernesto Raez , Miguel Rodríguez , Víctor Chumpitaz, Jonny Burga , Walter De la Cruz , José Valencia
Keywords
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