effect of dietary lipids and drumstick leaves (moringa oleifera) on lipid profile antioxidant parameters in rats影响膳食脂质和鼓槌树叶(辣木属鉴定)在大鼠血脂及抗氧化参数.pdfVIP

Food and Nutrition Sciences, 2012, 3, 141-145 /10.4236/fns.2012.32021 Published Online February 2012 (http://www.SciRP.org/journal/fns) Effect of Dietary Lipids and Drumstick Leaves (Moringa oleifera) on Lipid Profile Antioxidant Parameters in Rats 1 2 1 2 Neveda Oinam , Asna Urooj , Preetham Paul Phillips , Narayan Prasad Niranjan 1Department of Studies in Food Science Nutrition, University of Mysore, Mysore, India; 2Defense Food Research Laboratory, Siddharthanagar, Mysore, India. Email: asnaurooj@foodsci.uni-mysore.ac.in Received September 2nd, 2011; revised November 28th, 2011; accepted December 6th, 2011 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 ob- served between the 5 groups, despite the difference in the type/source of fat used in the diets. After 8 weeks, the choles- terol 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 pl