Inhibition of atherosclerosis by dietary pectin in microswine with sustained hypercholesterolemia.

Cerda, James J.; Normann, Sigurd J.; Sullivan, Micnael P.; Burgin, Charles W.; Robbins, Frank; Vathada, Sohini; Leelachaikul, Paisan

doi:10.1161/01.cir.89.3.1247

Cited by 24 publications

(7 citation statements)

References 18 publications

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“…09, 26.01, 32,45 and 30.78% for raw and steamed broccoli and cauliflower respectively, compared to the basal diet. These results are in agreement with the findings of Cerda et al (1994) and Jenkins et al (1997), whereas they reported that the lipid risk factor for cardiovascular diseases for healthy volunteers were significantly reduced after 2 weeks of feeding on high vegetable diets including broccoli and cauliflower, in comparison with control diet. They also found that LDL was reduced by 37% for those fed in high vegetable diets.…”

Section: Effect Of Raw and Steamed Broccoli And Cauliflower Diets On supporting

confidence: 91%

Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers

Mansour¹,

Shekib²,

Elshimy³

et al. 2017

Journal of Food and Dairy Sciences

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The present study was conducted to estimate the dietary fiber fractions in raw and steamed broccoli and cauliflower, as well as to evaluate the biological values of them using experimental animals. Generally it was found that raw and steamed broccoli and cauliflower had a significantly high amounts of dietary fiber fractions. Raw broccoli contained higher amounts of neutral detergent fibers (NDF) and acid detergent fibers (ADF) (37.64 and 31.99%) than raw cauliflower (32.70 and 26.71%) respectively. On the other hand no significant difference was noted in acid detergent lignin (ADL) and hemicellulose between raw broccoli and raw cauliflower. The cellulose content was higher in raw and steamed broccoli (15.96, 10.59%) compared with raw and steamed cauliflower (9.82, 8.48%). Pectin content was 27.30% and 30.38% for raw broccoli and cauliflower respectively. Barely significant reduction in all the dietary fiber fractions was noticed in both broccoli and cauliflower after steaming. Biological evaluation of raw and steamed broccoli and cauliflower was investigated using experimental animals (rats). Data revealed that the lowest weight gain was for the rats which fed on diets contained raw broccoli (50.00g) followed by that contained raw cauliflower (61.67g), while the highest weight gain was observed for the group fed on basal diet (80.00g). Meanwhile feeding the rats on steamed broccoli or cauliflower raised their weight gain by 65.00 g and 72.50 g, respectively. Moreover, the results showed that feeding the rats on diets contained broccoli or cauliflower (raw or steamed) for 40 days remarkably lowered their blood lipid fractions as total cholesterol (TC), low density lipoprotein cholesterol (LDL-C), very low density lipoprotein cholesterol (VLDL-C) and triglycerides (TG) compared with those fed on basal diet but the high density lipoprotein cholesterol (HDL-C) was increased . Also, the blood glucose in the animal's blood was reduced by 20.99% and 12.92% for rats fed on raw and steamed broccoli diets and by 20.22 % and 13.65% for those fed on raw and steamed cauliflower respectively, compared to the basal diet groups.

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Section: Effect Of Raw and Steamed Broccoli And Cauliflower Diets On supporting

confidence: 91%

Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers

Mansour¹,

Shekib²,

Elshimy³

et al. 2017

Journal of Food and Dairy Sciences

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“…However, the wide consumption of grapefruit juice cannot entirely be attributed to its taste, and nutritive value. In fact, much of the enthusiasm in its use stems from medical research that has suggested that grapefruit juice reduces atherosclerotic plaque formation [ 2 ] and inhibits breast cancer cell proliferation and mammary cell tumorigenesis [ 3 , 4 ]. Traditionally grapefruit juice has been found to contain antioxidant, antinitrosaminic, antiseptic, aperitif, cardiotonic, detoxicant, hypocholesterolemic, sedative and stomachic activities.…”

Section: Introductionmentioning

confidence: 99%

Medicinal importance of grapefruit juice and its interaction with various drugs

Kiani

Imam

2007

Nutr J

106

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Grapefruit juice is consumed widely in today's health conscious world as a protector against cardiovascular diseases and cancers. It has however, been found to be an inhibitor of the intestinal cytochrome P -450 3A4 system, which is responsible for the first pass metabolism of many drugs. The P -glycoprotein pump, found in the brush border of the intestinal wall which transports many of these cytochrome P -450 3A4 substrates, has also been implicated to be inhibited by grapefruit juice. By inhibiting these enzyme systems, grapefruit juice alters the pharmacokinetics of a variety of medications, leading to elevation of their serum concentrations. Most notable are its effects on the calcium channel antagonist and the statin group of drugs. In the case of many drugs, the increased serum concentration has been found to be associated with increased frequency of dose dependent adverse effects. In this review, we have discussed the phytochemistry of grapefruit juice, the various drugs involved in the drug -grapefruit juice eraction with their mechanisms of action and have presented the clinical implications of these interactions.

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“…However, pectin supplementation (3% wt=wt) in swine reduced mean surface area lesion development from 13.6% to 5.3% and reduced coronary artery narrowing from 45% to 24% despite no observable change in serum cholesterol. 15 Additionally, proanthocyanidin-rich grape seed extract reduced histologic markers of atherosclerosis with no noticeable change in serum lipids. 20,21 Hence longer-term studies with nutritional supplements should also evaluate the prevention of atherosclerosis by quantitation of gross pathological changes in FH swine, which spontaneously develop advanced atherosclerotic lesions and coronary artery disease with myocardial infarction and ischemia similar to humans.…”

Section: Discussionmentioning

confidence: 99%

A Comparison of Pectin, Polyphenols, and Phytosterols, Alone or in Combination, to Lovastatin for Reduction of Serum Lipids in Familial Hypercholesterolemic Swine

Metzger

Barnes

Reed

2009

Journal of Medicinal Food

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Greater than 50% of Americans use some form of a dietary supplement, and a diagnosis of coronary artery disease is associated with higher supplement use. The objective of this study was to compare nutritional supplements (pectin, polyphenols, and phytosterols) to lovastatin to reduce serum cholesterol. Familial hypercholesterolemic (FH) swine received the same amount of basal diet (control) in addition to pectin (30 g/day), polyphenols (20 g/day), phytosterols (6 g/day), and all possible combinations in contrast to lovastatin (3 mg/kg of body weight). The experimental design consisted of 4 weeks of basal diet followed by 4 weeks of basal diet plus the supplement treatment. All of the supplements, except pectin, reduced total cholesterol by an average of 71 +/- 19 mg/dL in comparison to the control diet (53 +/- 20 mg/dL) and lovastatin (143 +/- 21 mg/dL) during the 5-8-week treatment period. Serum high-density lipoprotein-cholesterol remained unchanged, while serum triglycerides changed independent of diet. During the 5-8-week treatment period serum low-density lipoprotein (LDL)-cholesterol was reduced maximally 22%, 19%, 20%, 17%, 18%, and 17% by polyphenols, phytosterols, pectin + polyphenols, pectin + phytosterols, polyphenols + phytosterols, and pectin + polyphenols + phytosterols, respectively, compared to control (8%) and lovastatin (40%). Phytosterols was the most effective supplementation, while both phytosterol and polyphenol supplements enhanced the reduction in LDL-cholesterol of pectin-containing diets. Supplements effectively reduced cholesterol in FH swine by half compared to lovastatin. Results suggest that more research on the use of dietary supplements, alone or in combination with statins, to reduce LDL-cholesterol is justified.

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Inhibition of atherosclerosis by dietary pectin in microswine with sustained hypercholesterolemia.

Cited by 24 publications

References 18 publications

Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers

Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers

Medicinal importance of grapefruit juice and its interaction with various drugs

A Comparison of Pectin, Polyphenols, and Phytosterols, Alone or in Combination, to Lovastatin for Reduction of Serum Lipids in Familial Hypercholesterolemic Swine

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