Impact of Feeding Bread Enriched with Flaxseed on Plasma Profile of Hyperlipidemic Rats – A Short Report.
Impact of Feeding Bread Enriched with Flaxseed on Plasma Profile of Hyperlipidemic Rats – A Short Report.
Year: 2005
Authors: Mohamed, D.A. El-Hariri, D.M. Al-Okbi, S.Y.
Publication Name: Pol.J.Food Nutr.
Publication Details: Volume 14/55; Issue 4; Pages 431-436.
Abstract:
The present research was postulated to study the possibility of producing bread containing either the whole flaxseed or the defatted flaxseed and to determine to what extent it may modify lipid profile in hyperlipidemic rats. The results showed the reduction in plasma total lipids, total cholesterol, low density lipoprotein cholesterol and triglycerides when rats were fed different flaxseed containing bread. Concomitantly, bread containing the whole flaxseed produced a significant increase in high density lipoprotein cholesterol. These results reflect the possible beneficial use of such bread towards cardiovascular diseases. (Authors abstract)
The objective of the present study was to prepare a bread supplemented with the whole or defatted flaxseed as a functional food for hyperlipidemic subjects. The study addressed
also the evaluation of the hypolipidemic activity of the prepared functional food in hypercholesterolemic rats. The sensory evaluation of bread samples revealed that flaxseed bread samples were accepted by the panelists. There was no significant difference in the appearance, texture, taste and overall acceptability of flaxseed bread compared to the control bread. Hypercholesterolemic rats fed the balanced diet containing flaxseed bread showed non-significant changes in plasma lipid profile, while feeding rats the balanced diet containing bread supplemented with the whole or defatted flaxseed produced significant changes (improvements) in plasma lipid profile with variable degrees compared with hypercholesterolemic rats fed the balanced diet (HB group). Feeding hypercholesterolemic rats diet containing bread supplemented with the whole or defatted flaxseed showed a significant reduction in plasma level of triglycerides by 10 and 6 percent, respectively. This study confirms that breads supplemented with whole or defatted flaxseed showed significant improvements in plasma lipid profile of hypercholesterolemic rats and were acceptable from the sensory point of view. (Editors comments)
also the evaluation of the hypolipidemic activity of the prepared functional food in hypercholesterolemic rats. The sensory evaluation of bread samples revealed that flaxseed bread samples were accepted by the panelists. There was no significant difference in the appearance, texture, taste and overall acceptability of flaxseed bread compared to the control bread. Hypercholesterolemic rats fed the balanced diet containing flaxseed bread showed non-significant changes in plasma lipid profile, while feeding rats the balanced diet containing bread supplemented with the whole or defatted flaxseed produced significant changes (improvements) in plasma lipid profile with variable degrees compared with hypercholesterolemic rats fed the balanced diet (HB group). Feeding hypercholesterolemic rats diet containing bread supplemented with the whole or defatted flaxseed showed a significant reduction in plasma level of triglycerides by 10 and 6 percent, respectively. This study confirms that breads supplemented with whole or defatted flaxseed showed significant improvements in plasma lipid profile of hypercholesterolemic rats and were acceptable from the sensory point of view. (Editors comments)
