Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats

Lipids in Health and Disease

Wieslaw Wiczkowski¹  Jerzy Juskiewicz¹  Monika Wroblewska¹ 

[1] Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Poland

关键词: atherogenic index;    gastrointestinal tract;    dyslipidaemic diet;    rats;    Beetroot;   

Others  :  1212484
DOI  :  10.1186/1476-511X-10-178

 received in 2011-08-24, accepted in 2011-10-14,  发布年份 2011

【 摘 要 】

Background

The objective of the present study was to examine the influence of adding various amounts beetroot (Beta vulgaris) crisps on gastrointestinal function, antioxidant status and blood and liver lipid profiles in a high fat diet-induced dyslipidaemic rat model;

Results

The intake of a dyslipidaemic diet increased the serum total cholesterol, total cholesterol-to-HDL-cholesterol ratio, atherogenic index, hepatic total cholesterol and triacylglycerols, suppressed production of short-chain fatty acids and decreased total antioxidant status and blood glutathione peroxidase activity. Oral administration of all tested amounts of beetroot crisps prevented the rise in serum total cholesterol and triacylglycerols levels. The treatment with the addition of 3% crisps also decreased hepatic total cholesterol level and activity of AST in serum. The experimental addition of crisps likewise resulted in a tendency towards a higher total SCFA pool and activity of glutathione peroxidase and a lower serum glucose level (p = 0.080, p = 0.061 and p = 0.067, respectively);

Conclusions

Results of the presented study suggest that the addition of beetroot crisps could alleviate metabolic changes in dyslipidaemic diet-administered rats.

【 授权许可】

   
2011 Wroblewska et al; licensee BioMed Central Ltd.

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