UTILIZATION OF MICROWAVE ASSISTED BLACK CUMIN SEED EXTRACT AS HYPOCHOLESTEROLEMIC AGENT IN ALBINO RATS
Khalil A.A. Khalid A. Khalid H. Aslam A. Shahid Q.A. Hlebová M. Rebezov M. Derkho M. Shariati M.A.
2021Slovak University of Agriculture
Journal of Microbiology, Biotechnology and Food Sciences
2021#10Issue 4536 - 540 pp.
Main aim of this study was to evaluate hypocholesterolemic potential of microwave-assisted black cumin (Nigella sativa) extracts (MABCEs) in a rat bioassay. Efficacy trial in this study comprised of 25 male albino rats which were divided into 5 groups having 5 rats each. Out of these 25 rats, 20 were hypercholesterolemic and 5 were normal rats. Hypercholesterolemia was induced by providing high cholesterol diet for 15 days, and after the onset of hypercholesterolemia these rats were administered with different concentrations of the MABCE i.e. 150, 300 & 450 mg/kg B.W. for a period of 28 days. The administration of extract displayed significant lowering in the lipid profile of the experimental rats. The 300mg/kg B.W. dose of black cumin MAE provided the optimum results giving cholesterol, triglyceride and LDL-c content lowered by 14.9%, 11.32% and 12% and value of HDL-c elevated by 12.88% compared to the hypercholesterolemic control. Similarly, there was a percent elevation in levels of SOD and CAT by 19.83% and 13.97%. The current study concluded that MABCEs have hypocholesterolemic effect thus can be used for its therapeutic property.
antioxidant , black cumin , hypercholesterolemia , Microwave assisted extraction , phenolics
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University of Lahore, Faculty of Allied Health Sciences, University Institute of Diet and Nutritional Sciences, 1-km Defense road, near Bhuptian chowk, Lahore, Punjab, Pakistan
Sharif Medical and Dental College, Raiwind Road, Jati Umra, Lahore, Punjab, Pakistan
University of SS. Cyril and Methodius, Department of Biology, Faculty of Natural Sciences, Nám. J. Herdu 2, Trnava, SK-91701, Slovakia
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation
Prokhorov General Physics Institute, Russian Academy of Sciences, Moscow, Russian Federation
Russian state agrarian correspondence university, Balashikha, Russian Federation
South-Ural State Agrarian University, Troitsk, Russian Federation
K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation
Food Engineering Department, Shakarim State University of Semey, Semey, Kazakhstan
University of Lahore
Sharif Medical and Dental College
University of SS. Cyril and Methodius
V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Prokhorov General Physics Institute
Russian state agrarian correspondence university
South-Ural State Agrarian University
K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University)
Food Engineering Department
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