Comparative Anti-hyperlipidemicEffect of Marjoram and Lettuce oils

Essential oils may counteract and retard the process of lipid oxidation, and elevate antioxidant activity. The purpose of this study was to compare the therapeutic effect of lettuce and marjoram oil inhyperlipidemic rats. Sixty male albino rats were divided into two main groups, the first main group was normal rats and divided into; negative control group (NCG), Marjoram oil group (MOG) and Lettuce oil group (LOG). The second was hyperlipidemic rats that divided into, positive control group (PCG), LipoMarjoram oil group (LipoMOG), LipoLettuce oil group (LipoLOG). Control groups fed on basal diet while in hyperlipidemic ratscorn oil replaced with marjoram oil or lettuce oil at the level 10% of basal diet. Serum total cholesterol, triglycerides, total lipids, HDL, VLDLc and LDL-cholesterol were determined.The results ofnormal groups (LipoMOG&LipoLOG) indicated that, TC and LDL diminished significantly at (P<0.001). Non-significant differences indicated between marjoram and lettuce oil for T.lipids and TG.,regarding to the therapeutic effect, LipoLOGrevealed the amelioration effect at (P<0.01) by lower TC/LDLc ratio. AI and LDLc/HDLc ratio was improved significantly in both treated and normal rats groups. In conclusion, lettuce oil has an excellent role in reducing deterioration effect of TC and LDLc, while marjoram also may have desirable effects on AI and LDLc/HDLc. Non-significant difference indicated between both oils for T. lipids, TG,VLDL & LDL profiles in both status groups while lettuce oil had the greatest significant therapeutic effect on lipoprotein profiles ratio of hyperlipidemic group.