Reducing the hypercholesterolemic effect in rats by feeding crackers blended with some selected herbs as natural coloring agents

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The objective of this study was to evaluate the cholesterol lowering effect of some selected herbs as natural coloring agents in cracker manufacturing. The herbs used including ziziphus, curry and marjoram at concentrations of 10%. Blending of such herbs to crackers leads to significant (p≤0.05) improve in their sensory characteristics color and nutritional value. For biological evaluation, 36 mature male rats distributed into 6 equal groups. Group (1) was kept as a normal control (fed on a basal diet). Thirty rats of the other groups were fed on diet with 2% cholesterol and injected intramuscularly with 0.05 ml cholic acid for 30 days to induce hypercholesterolemia and classified into five  equal groups as follow: group (2) were left as a control positive and those of groups (3, 4, 5 and 6) were given cracker (100% wheat flour CWF); (CWF+10% ziziphus, CZP); (CWF +10% curry, CCP) and (CWF +10% marjoram, CMP), respectively. The results showed that cracker with herbs CZP , CCP and CMP  were significantly decreased in adiposity index (AI), serum levels of TC, TG, LDL-c ,VLDL-C, atherogenic index, uric acid, creatinine, urea nitrogen, ALT, AST, ALP, Leptin and MDA compared with the positive control group .  On the other hand, there was increasing in the levels of adiponetin, serum total antioxidant capacity, superoxide dismutase and acetylcholine esterase activities compared to the positive control group. In conclusion, crackers blended with ziziphus, curry and marjoram powders could be used for the treatment of hypercholesterolemic adverse effects in rats.  Like of these products will be in a high degree of importance from the nutritional and therapeutic point of views.

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