Effectiveness of Pumpkin Juice and Butylated Hydroxyanisole Supplemented to Yogurt on Lipid Profile for Hypercholesterolemia Rats

Abstract

Abstract Experimental animals with hypercholesterol will be fed yogurt fortified with concentrated pumpkin juice and the industrial antioxidant butylated hydroxyanisole (BHA), and their health will be monitored. Rats were fed either a standard diet (T1), a high-fat diet (T2), or a high-fat diet (T3) supplemented with 2 ml of yogurt per day. Rats were also fed either a high-fat diet (T4) supplemented with 2 ml of yogurt per day fortified with concentrated pumpkin juice (T4), or a diet high in fat (T5) supplemented with 2 ml of yogurt per day fortified with the synthetic antioxidant Hypercholesterolemia in male rats as measured by plasma total cholesterol, triglycerides, high density lipoprotein cholesterol, low density lipoprotein cholesterol, and liver enzymes. Adult rats were fed by tube feeding and weighed, then randomized into five groups. One of the most notable findings was that hypercholesterolemia in animals resulted in a statistically significant increase (p0.05) in cholesterol, triglyceride, and LDL-C concentrations compared to the control group, and a statistically significant decrease (p0.05) in HDL-C concentration. The experimental results showed that the groups given yogurt supplemented with pumpkin juice had significantly higher HDL concentrations and lower levels of cholesterol, triglycerides, LDL-C, AST, and ALT compared to the control group.