Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats
<p>Abstract</p> <p>Background</p> <p>The objective of the present study was to examine the influence of adding various amounts beetroot (<it>Beta vulgaris</it>) crisps on gastrointestinal function, antioxidant status and blood and liver lipid profiles in a h...
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| Format: | Article |
| Language: | English |
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BMC
2011-10-01
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| Series: | Lipids in Health and Disease |
| Subjects: | |
| Online Access: | http://www.lipidworld.com/content/10/1/178 |
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| author | Wroblewska Monika Juskiewicz Jerzy Wiczkowski Wieslaw |
| author_facet | Wroblewska Monika Juskiewicz Jerzy Wiczkowski Wieslaw |
| author_sort | Wroblewska Monika |
| collection | DOAJ |
| description | <p>Abstract</p> <p>Background</p> <p>The objective of the present study was to examine the influence of adding various amounts beetroot (<it>Beta vulgaris</it>) crisps on gastrointestinal function, antioxidant status and blood and liver lipid profiles in a high fat diet-induced dyslipidaemic rat model;</p> <p>Results</p> <p>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 (<it>p </it>= 0.080, <it>p </it>= 0.061 and <it>p </it>= 0.067, respectively);</p> <p>Conclusions</p> <p>Results of the presented study suggest that the addition of beetroot crisps could alleviate metabolic changes in dyslipidaemic diet-administered rats.</p> |
| first_indexed | 2024-12-11T11:00:04Z |
| format | Article |
| id | doaj.art-dc7c030381e94451ab7c0891f206e630 |
| institution | Directory Open Access Journal |
| issn | 1476-511X |
| language | English |
| last_indexed | 2024-12-11T11:00:04Z |
| publishDate | 2011-10-01 |
| publisher | BMC |
| record_format | Article |
| series | Lipids in Health and Disease |
| spelling | doaj.art-dc7c030381e94451ab7c0891f206e6302022-12-22T01:09:54ZengBMCLipids in Health and Disease1476-511X2011-10-0110117810.1186/1476-511X-10-178Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of ratsWroblewska MonikaJuskiewicz JerzyWiczkowski Wieslaw<p>Abstract</p> <p>Background</p> <p>The objective of the present study was to examine the influence of adding various amounts beetroot (<it>Beta vulgaris</it>) crisps on gastrointestinal function, antioxidant status and blood and liver lipid profiles in a high fat diet-induced dyslipidaemic rat model;</p> <p>Results</p> <p>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 (<it>p </it>= 0.080, <it>p </it>= 0.061 and <it>p </it>= 0.067, respectively);</p> <p>Conclusions</p> <p>Results of the presented study suggest that the addition of beetroot crisps could alleviate metabolic changes in dyslipidaemic diet-administered rats.</p>http://www.lipidworld.com/content/10/1/178Beetrootratsdyslipidaemic dietgastrointestinal tractatherogenic index |
| spellingShingle | Wroblewska Monika Juskiewicz Jerzy Wiczkowski Wieslaw Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats Lipids in Health and Disease Beetroot rats dyslipidaemic diet gastrointestinal tract atherogenic index |
| title | Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats |
| title_full | Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats |
| title_fullStr | Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats |
| title_full_unstemmed | Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats |
| title_short | Physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats |
| title_sort | physiological properties of beetroot crisps applied in standard and dyslipidaemic diets of rats |
| topic | Beetroot rats dyslipidaemic diet gastrointestinal tract atherogenic index |
| url | http://www.lipidworld.com/content/10/1/178 |
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