Lipid-lowering effects of methanolic extract of Vernonia amygdalina leaves in rats fed on high cholesterol diet

被引:69
作者
Adaramoye, Oluwatosin A. [1 ]
Akintayo, Olajumoke [1 ]
Achem, Jonah [1 ]
Fafunso, Michael A. [1 ]
机构
[1] Univ Ibadan, Coll Med, Fac Basic Med Sci, Dept Biochem, Ibadan, Nigeria
关键词
hypercholesterolemia; lipid-lowering effect; Vernonia amygdalina; cholesterol;
D O I
10.2147/vhrm.2008.04.01.235
中图分类号
R6 [外科学];
学科分类号
1002 ; 100210 ;
摘要
We investigated the lipid-lowering effects of methanolic extract of Vernonia amygdalina (VA) leaves in rats fed an high cholesterol diet, and compared with a standard hypolipidemic drug, Questran (Qu). The effects of VA on the lipid profile were assessed by measuring the levels of total cholesterol, triglyceride, low-density lipoprotein (LDL) cholesterol, high-density lipoprotein (HDL) cholesterol, lipid peroxidation (LPO), phospholipid, and glutathione (GSH) in the plasma and liver of the rats. Administration of cholesterol at a dose of 30 mg/0.3 ml, five times in a week for nine consecutive weeks resulted in a significant increase (p < 0.05) in plasma and post mitochondrial fraction (PMF) cholesterol levels by 33% and 55%, respectively. However, treatment with extract of VA at doses of 100 and 200 mg/kg caused a dose dependent reduction in the plasma and PMF cholesterol by 20%, 23% and 23%, 29%, respectively. Similar reduction in cholesterol levels was obtained in Qu-treated rats. Furthermore, VA at 200 mg/kg decreased the plasma and PMF LDL-cholesterol levels by 23% and 49%, and also decreased plasma and PMF triglyceride levels by 29% and 28%, respectively. Also, VA at 100 and 200 mg/kg caused a dose-dependent increase in plasma HDL-cholesterol levels by 41% and 59%, respectively. However, there were no significant differences (p < 0.05) in the PMF HDL-cholesterol and phospholipid levels of the treated rats when compared to hypercholesterolemic rats. There were significant decreases ( p < 0.05) in the LPO levels of extract-treated rats. Precisely, VA at 100 and 200 mg/kg decreased the levels of plasma and PMF LPO by 38%, 42% and 35%, 45%, respectively. In addition, VA augmented the cholesterol-induced decrease in PMF glutathione levels of the rats. Taken together, these results suggest the lipid-lowering effects of VA and, probably serve as a new potential natural product for the treatment of hyperlipidemia.
引用
收藏
页码:235 / 241
页数:7
相关论文
共 31 条
  • [1] Possible anti-atherogenic effect of kolaviron (a Garcinia kola seed extract) in hypercholesterolaemic rats
    Adaramoye, OA
    Nwaneri, VO
    Anyanwu, KC
    Farombi, EO
    Emerole, GO
    [J]. CLINICAL AND EXPERIMENTAL PHARMACOLOGY AND PHYSIOLOGY, 2005, 32 (1-2) : 40 - 46
  • [2] Frequency of complementary and alternative medicine utilization in hypertensive patients attending an urban tertiary care centre in Nigeria
    Amira O.C.
    Okubadejo N.U.
    [J]. BMC Complementary and Alternative Medicine, 7 (1):
  • [3] Aregheore E. M., 1998, Tropical Science, V38, P97
  • [4] HDL cholesterol and protective factors in atherosclerosis
    Assmann, G
    Gotto, AM
    [J]. CIRCULATION, 2004, 109 (23) : 8 - 14
  • [5] Fiske CH, 1925, J BIOL CHEM, V66, P375
  • [6] FRIEDEWALD WT, 1972, CLIN CHEM, V18, P499
  • [7] FUNGWE TV, 1993, J LIPID RES, V34, P933
  • [8] Antihyperlipidemic and antioxidant effects of extracts from Pleurotus citrinopileatus
    Hu, SH
    Liang, ZC
    Chia, YC
    Lien, JL
    Chen, KS
    Lee, MY
    Wang, JC
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (06) : 2103 - 2110
  • [9] FLAVONOIDS FROM VERNONIA-AMYGDALINA AND THEIR ANTIOXIDANT ACTIVITIES
    IGILE, GO
    OLESZEK, W
    JURZYSTA, M
    BURDA, S
    FAFUNSO, M
    FASANMADE, AA
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (11) : 2445 - 2448
  • [10] Hepatoprotective and antioxidant activities of Vernonia amygdalina on acetaminophen-induced hepatic damage in mice
    Iwalokun, B. A.
    Efedede, B. U.
    Alabi-Sofunde, J. A.
    Oduala, T.
    Magbagbeola, O. A.
    Akinwande, A. I.
    [J]. JOURNAL OF MEDICINAL FOOD, 2006, 9 (04) : 524 - 530