45I-7 |
Effect of lycopene in cardiovascular diseases as assessed by changes in serum lipid profile in New Zealand white rabbits |
J. E. W. RICHARDSON1, M. Verghese1, L. T. Walker1, L. Shackelford, S. Ogutu1, J. Khatiwada1, C. Howard1, and C. B. Chawan1. (1) Dept. of Food & Animal Sciences, Alabama A&M Univ., Nutrition & Carcinognesis Lab., PO Box 1628, Normal, AL 35762-1628 Cardiovascular diseases continue to be the main cause of death in the U.S. Over 500,000 new cases of coronary artery disease are diagnosed each year. To test the effects of selected levels of dietary lycopene on blood lipid profiles in New Zealand white rabbits. Male rabbits (n=25) were divided into five groups. They were fed a normal laboratory purified diet (control), a high cholesterol (0.5g/100g) diet, (HC), three other high cholesterol diets with 42.6, 85.2, and 127.8ppm lycopene/ kg diet, respectively. Blood samples were collected at the end of the feeding period and Total Serum Cholesterol (TC), Low Density Lipoprotein Cholesterol (LDL-C), High Density Lipoprotein-C (HDL-C), Triglycerides (TG), Apoprotein A-1(Apo A-1) and Apo B were analyzed using standard procedures. The excretion of fecal cholesterol was also measured using a modified solvent extraction method. The percent reductions in serum TC compared to the Control-HC were 14.8, 33.5 and 54, respectively. The greatest reductions in TG, LDL-C and Apo B were observed in the group fed the highest level of lycopene (127.8ppm). There was a significant (p<0.05) increase in HDL-C (mmol/L) in the 3 lycopene fed groups with values of 2.81 (42.6ppm), 2.99 (85.2ppm) and 3.71 (127.8ppm) compared to 1.93 in the control (HC). Dietary Lycopene significantly (p<0.05) increased the excretion of fecal cholesterol compared to the control-HC. The rabbits fed different levels of dietary lycopene showed significantly (p<0.05) lower serum TC, LDL, TG, Apo B and significantly (p<0.05) higher HDL and Apo A1 levels compared to the control-HC. The results of this study indicate that dietary lycopene may play a significant role in reducing the incidence of cardiovascular diseases.
Session 45I, Nutrition: General
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