Repeatedly heated mix vegetable oils-induced atherosclerosis and effects of Murraya koenigii

Abstract

Background: Statins are considered as standard drugs to control cholesterol levels, but their use is also associated with renal hypertrophy, hemorrhagic stroke, hepatomegaly, and myopathy. Murraya koenigii is an herb that is used in traditional cuisine and as a medicine in South Asia. Here we assessed the antidyslipidemic and antiatherosclerotic effects of this spice in repeated heated mix vegetable oils (RHMVO)-induced atherosclerotic models. Methods: Aqueous extract of M. koenigii leaves (Mk LE) was prepared and its phytoconstituents were determined. Rabbits were divided into 5 groups (n = 10). Except for the control group, all the other four groups were treated with RHMVO for 16 weeks (dose = 2 ml/kg/day) to induce dyslipidemia and atherosclerosis. These groups were further treated for 10 weeks either with 300 and 500 mg/kg/day Mk LE, lovastatin, RHMVO, or left untreated. Body and organ weights were measured along with oxidative stress and tissue damage parameters. Lipid profile and hepatic function markers were studied. Atheroma measurement and histopathological examination were also performed in control and treated groups. Results: Mk LE significantly (p < 0.05) attenuated RHMVO-induced dyslipidemia and atheroma formation. Furthermore, fat accumulation and lipid peroxidation in hepatic tissues were reduced by Mk LE in a dosedependent manner. Our results indicated that the antidyslipidemic effects of Mk LE in 500 mg/kg/day dose were comparable to lovastatin. Additionally, oxidative stress markers were reduced much more significantly in Mk LE-500 than in the statin group (p < 0.05). Conclusions: This study recommends Mk LE as a potent antioxidant and lipid-lowering natural medicine that can attenuate the RHMVO-induced atherosclerotic in optimal doses and duration. Therefore, Mk LE can be accessible, cheap, and free of adverse effects alternate to statins.

The effects of ghee administration in comparison to sunflower seeds oil on liver tissue and some biochemical parameters in rats

“…The toxic effect of high fat diet is evitable (32) like toxicity of some plants extracts and other toxin (33) (34). It is however the matter of ratio of fat peroxidation to antioxidants that determine its toxicity (35).It worthwhile to mention some other studies that show the antihyperlipidemic effect of some plants (36) the effect of many food preservative may affect other organs (37) The bad effects of oils used nowadays may be attributed to the way of cooking (38,39) As fish oils are cardioprotective (40)and sesame oil which shows promise in decreasing high levels of cholesterol and inflammation, lowering risks of atherosclerosis (41).…”

Deep-frying palm olein oil-fried street falafel induces testicular toxicity in rats

“…Presence of oxygen, humidity, use of repeatedly heated/recycling oil practice, frying time and temperature, and free radicals contributes to initiate hydrolysis, polymerization and oxidation of oil and lipids and degradation of its physicochemical and antioxidant qualities with generation of oxidative stress and free fatty acids [8] , [9] , [10] , [11] , that induces injury at the cellular and molecular levels [12] . Repeated Consumption of deep-frying oil cause deleterious health effects as hypertension [13] , increase lipid peroxidation and LDL [14] , atherosclerosis [15] , risk of cardiovascular diseases [16] , impaired liver and kidney functions [17] , carcinogenic effects [18] .…”