Effect of Oat and Saffron on Body Weight Gain in Rats Fed on High Fat Diet

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The aim of this study was to investigate the effects of oat and saffron on the lipids profile and oxidative status of rats fed onhigh fat diet. Forty five females albino rats were divided into nine groups each with five rats. One of them was negative control group fed on basal diet and the other group was Group (2)as positive control group (untreated group) fed on high fat diet.Group (3) fed on5% oat. Group (4) fed on10% oat. Group (5) fed on15% oat.Group 6fed on 5% saffron.Group (7)fed on 10% saffron.Group (8)15% saffron.Group (9)fed on 5% oat and 5 %saffron (1:1)as mixture. At the end of experiment (4 weeks), the blood samples were collected after 12 hours fasting and serum was separated for determination of lipid profile. Atherogeric index, urea, creatinine, uric acid, glutamic oxaloacetic transaminas (GOT), glutamic pyruvic transaminas (GPT), alkalinephsphatase (ALP) and GOT\GPT ratio were determined. At the same time, the liver organ was removed, washed in saline solution, blotted were assessed by filter paper, weighted, and kept in formalin solution 10% for histopathological examinations. The obtained result revealed that the saffron (15) % significantly reduced the elevated serum triglycerides (T.G), low density lipoprotein (LDL-c), very low density lipoprotein (VLDL-c), followed by the mixture, and oatsignificantly increased high density lipoprotein (HDL-c).The elevated (GOT) and (GPT) were significantly decreased.

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