Sibu Olive Inhibits Artherosclerosis by Cholesterol Lowering Effect in Cholesterol Fed-Rabbit
‘Sibu olive’ is known botanically as “Canarium Odontophyllum Miq.” The present study was designed to assess the effect of Sibu olive (SO) consumption on cholesterol level and the development of atherosclerosis of mild hypercholesterolemia rabbits. A total of thirty five rabbits were randomly divided into 5 groups (n=7); NC (normal diet), PC (normal diet + 0.5% cholesterol), HS (hypercholestrolemic diet + 10 mg/kg/day simvastatin), HF (hypercholsterolemic diet + 5% fullfat SO) and HD group (hypercholesterolemic diet + 5% defatted SO). Main outcome measures were body weight changes, changes in total cholesterol, low-density lipoprotein cholesterol ( LDL-C), high-density lipoprotein cholesterol (HDL-C), and atherosclerotic plaque formation. After 8 weeks, there was increment in body weight changes (1.75–2.24 kg) of animals. The HD group showed significant reduction in total cholesterol (96.3%), LDL-C (26.5%) and HDL-C increment (46.8%) relative to PC. Futhermore, the atherosclerotic plaque formation in HD group diminished by 79.4% compared to PC. The polyphenols like phenolic acids, flavonoids, and anthocyanidins) that promote the lipid lowering potential of the SO fruit. Hence, in the future, SO fruit may serve as potent alternative treatment in the prevention of atherosclerosis.
KeywordsSibu olive hypercholesterolemia rabbit artherosclerosis polyphenols
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