Effects of some vegetables on rats fed diet inducing obesity | ||||
| Egyptian Journal of Nutrition and Health | ||||
| Article 7, Volume 1, Issue 1, January 2006, Page 1-15 PDF (1.74 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejnh.2006.4804 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Azza Bakry | ||||
| Dept. of Special Food & Nutr., Food Tech. Res. Inst, ARC, Giza, Egypt | ||||
| Abstract | ||||
| The aim of work is to study the effect of three vegetables (turnip roots, swiss chard leaves and cabbage leaves) on weight gain performance and serum lipid profile of rats. Eight groups of normal rats (six each) were assigned for one of the following diets: basal diet (10% protein % 20% fat) as control and seven basal diets supplemented with dry vegetables (three with one vegetable at 5% level; three with two vegetables at 4.5% each; and one with the three vegetables at 3% each). All groups were fed for eight weeks, body weight gain, deposit fat and food intake were recorded, and serum lipid profile (total lipid, triglycerides, total cholesterol, LDL- cholesterol & HDL-cholesterol) were measured. Body weight gain for all experimental animal groups was increased, but the increase was significantly higher in control group than all tested groups. The least increase in weight was recorded for group fed on turnip roots diet. Fat deposit tissue recorded similar trend as gain in body weight. Turnip, Swiss chard and cabbage containing diets generally had significantly lower values for serum total lipids, triglycerides, total cholesterol and LDL-cholesterol and higher values for HDL-cholesterol than control diet fed group. It was concluded that turnip roots, swiss leaves and cabbage leaves have benefits for rats fed diet inducing obesity through reduction of relative body weight gain, fat deposit tissue and serum lipids. | ||||
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