Skip to main content

International Journal of Phytomedicine and Phytotherapy

Table 8 Effect of dough meal flour from plantain, soycake, rice bran and oat bran dough meal and control sample on blood lipid profile of cholesterol-induced Albino Wistar Rats

From: Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

Parameters SAT 100% Plantain PSC PSR PSO PSRO Cerolina *NR
TC (mg/dL) 154.17 ± 0.38a 26.85 ± 0.09d 20.11 ± 0.02g 22.47 ± 0.08f 28.04 ± 0.02c 34.78 ± 0.08b 25.61 ± 0.02e < 200
TG (mg/dL) 212.10 ± 0.14a 18.93 ± 0.06e 17.45 ± 0.05g 18.77 ± 0.02f 20.53 ± 0.08d 25.93 ± 0.04c 28.42 ± 0.08b < 150
HDL-C (mg/dL) 42.64 ± 0.50a 12.20 ± 0.06g 12.89 ± 0.06f 12.93 ± 0.01e 17.72 ± 0.04d 23.72 ± 0.04b 19.48 ± 0.02c < 50
LDL-C (mg/dL) 64.39 ± 0.14a 10.86 ± 0.05b 3.73 ± 0.04f 5.78 ± 0.06e 6.21 ± 0.09c 5.87 ± 0.05d 0.45 ± 0.02g < 15
VLDL-conc. (mg/dL) 96.41 ± 3.10a 8.60 ± 0.13e 7.93 ± 0.11g 8.53 ± 0.09f 9.33 ± 0.21d 11.79 ± 0.10c 12.92 ± 0.22b  
Lipid Health indices of plasma
 Coronary Risk Index 3.62 ± 0.0a 2.20 ± 0.01b 1.56 ± 0.01d 1.74 ± 0.00c 1.58 ± 0.02d 1.47 ± 0.00e 1.31 ± 0.01f 3.421–8.454
 Atherogenic index 1.51 ± 0.11a 0.89 ± 0.00b 0.29 ± 0.00f 0.45 ± 0.00c 0.35 ± 0.01d 0.25 ± 0.00e 0.02 ± 0.00g 2.622–6.623
 Log (TG/HDL-C) 0.69 ± 0.00a 0.19 ± 0.00b 0.13 ± 0.00e 0.16 ± 0.00d 0.06 ± 0.00f 0.04 ± 0.00g 0.16 ± 0.01c 0.11–0.21
Food intake and changes in body weight of experimental animals (g)
 Food intake 1291.02 ± 5.00c 472.00 ± 7.10f 1142.00 ± 4.10e 1403.00 ± 5.20a 1289.00 ± 4.50c 1239.00 ± 3.32d 1344.00 ± 3.20b
 Weight gain 37.14 ± 2.31b −8.70 ± 0.03f 25.70 ± 2.01d 24.20 ± 3.03e 37.10 ± 2.11b 29.20 ± 3.01c 41.50 ± 2.01a
  1. Key: SAT: rats fed with basal diet + Satin; PLT: rats fed with %100 Plantain; PSC rats fed with (Plantain 70% + Soycake 30%); PSR: rats fed with (Plantain 65% + Soycake 30% + Rice bran 5%); PSO: rats fed with (Plantain 65% + Soycake 30% + Oat bran 5%); PSRO: rats fed wit (Plantain 60% + Soycake 30% + Oat bran 5% + Rice bran 5%) and Cerolina. *NR: American Diabetes Association [124]