Some of Biological and HistopathologicalEffects of Cooked Red and White Beans (Phaseolus Vulgaris L.)Consumption on Obese Rats

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The present study was conducted to investigate some biological effects of cooked red and white beans (Phaseolus Vulgaris L.) on obese rats.The obtained results showed that obese-hyperlipidemic rats have significant (p<0.05) increase in body weight, % change of body weight, serum levels of total lipids, triglycerides, total cholesterol, LDL-c, blood glucose, leptin hormone (LH), malondialdehyde (MDA)andactivities ofaspartate aminotransferase (AST), alanine aminotransferase (ALT) andalkaline phosphatase (ALP) enzymesas well asvalue of atherogenic index,and have significant (p<0.05) decrease inserum HDL-c, insulin, reduced glutathione levels and serum activities of glutathione peroxidase (GPx), superoxide dismutase (SOD) and catalase (CAT) enzymes, compared to those of the normal rats. However, administration of both cooked red and white beans to obese-hyperlipidemic rats significantly ameliorated all of the above parameters, compared to that of untreated obese-hyperlipidemic rats. In addition, the obtained result of histopathological examination showed that obese-hyperlipidemic rats have dilated blood vessel with thick muscle wall and intramuscular hemorrhages in heart. While, vasculitis with thick inflamed wall and perivasculitis with dilated and congested blood vessel in were observed in aorta. However, administration of red or white beans caused partially improvement in hear and aorta sections, which more detectable in red beans, compared to those in untreated-obese rats.This study concluded that the white or red beans have antiobesity, antihyperlipidemic and antihyperglycemic potential and ameliorate the antioxidant-defense system in rats fed on high- fat diet.

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