Efficacy trials of Indian bread developed from sorghum based composite flour mix on blood lipid profile of experimentally induced hyperlipidemic rats

Abstract

The aim of this study was to compare the effect of different experimental diet model on experimentally induced hyperlipidemic rats. Hyperlipidemia has been ranked as one of the greatest risk factors contributing to the prevalence and severity of coronary heart diseases. Hyperlipidemia is characterized by elevated serum total cholesterol (TC), low density lipoprotein (LDL), and very low density lipoprotein (VLDL) and decreased high density lipoprotein (HDL) levels. Inducing hypercholesterolemia in rats is done through a high fat, high cholesterol diet, with the fat source varying from lard to canola, coconut, soybean or palm oil. The present study was carried out to evaluate the efficacy of Indian bread developed from unprocessed cereals and legumes and other functional ingredients in reducing the risk of CVD’s as they are rich source of dietary fiber, phytonutrients and with potent antioxidant activity. Besides medication, diet also plays an important role in the management of lipid and lipoprotein concentrations in blood. In the present study an approach was made to assess the functional efficacy of Indian bread developed sorghum based composite flour mix for a period of 21 days on the blood lipid profile of the experimentally induced hyperlipidemic rats.