12/8/2023 0 Comments 150g of acorn squash nutrition![]() Dietary strategies which are able to reduce these circulating lipid levels and offer long-term efficacy comparable with effective drug treatments are currently being sought. More recently, there have been major shifts in nutrition research to understand the role of foods and diet as a whole. Both associations between fat intake, cholesterol and CHD, and responsiveness of blood cholesterol to changes in dietary fat. Until very recently, most studies of diet and CVD focused on dietary lipids. For many years, research then focused on the role of individual nutrient intakes, like cholesterol and saturated fat, through metabolic studies and clinical trials. Early evidence came from facts on trends in food consumption and studies which showed associations between spread and fat intake across and within countries. Advance in understanding the importance of diet on CHD has developed in the past 100 years. The role of nutrition, to the protection of CHD is incontestable. The risk of promoting coronary heart disease (CHD) after age 40 has been predestined to be 32% for women and 49% for men. Heart disease is the main cause of dying for people of most ethnicities. However, new findings have spotlighted not only cholesterol but also low density lipoprotein (LDL) and triacylglycerol as a significant lipid risk factor for CHD. The implicit basis for clinical cardiovascular disease (CVD) is a collection of thrombosis and atherosclerosis. The public health strategies for the past 20 years, has the principal focus for reducing the risk of coronary heart disease (CHD) has been aimed at decreasing serum cholesterol levels. Parameters in a mild oxidative stress induced by high-fat diet in rats. InĬonclusion, results showed that zucchini had similar potential to attenuate CHD-related Similar preventive effect against CHD in this experimental model. MorphologicĬhanges of heart, spleen and kidney revealed that groups G2 and G3 had a On high fat diet and zucchini increased non significantly (p ≤ 0.05) the ![]() Which had lowest values of total lipid cho lesterolĪnd LDL-C, and the best values of HDL-C, HDL-C/TC % for al l groups fed The best treatment was zucchini (15 % and 20%) The groups fed on zucchini give results similar to groupĬo. Had significant decrease in TC and LDL-C compared with co (+), also G2 and G3 had improve significant in HDL-C when compared < 0.05) Compared to co (-), all groups fed on high fat diet containingĭifferent levels of zucchini (10 %, 15 % and 20%) Group, the levels of TC, TG and LDL-C were significantly increased in co (+) (P Significant difference when compared with control negative and positive Relative weight of heart had significant increase when compared with control negative The results showed that in groups (G1, G2 and G3) the The results indicated that the mean values of body weight gain (BWG) andįeed efficiency ratio (FIR) in G (2) and G (3) showed significant decreaseĬompared to co (-), co (+) and G 1. SPSS, one way ANOVA was used toĪnalyze the results. Of the heart, spleen and kidney were evaluated. ![]() Lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) The levels of serum totalĬholesterol (TC), triglyceride (TG), high- density Group 3 (G (3)) fed high-fat diet plus 20% zucchini. Positive control co (+) fed high-fat diet only, group 1 (G (1)) fed high-fatĭiet plus 10% zucchini, group 2 (G (2) fed high-fat diet plus 15% zucchini and This group was divided into four subgroups each group 6 rats: group Sprague Dawley rats were randomly divided into two main groups the first, negative control group Co (-) (n = 6), fedīasal di et, The second group (n = 24) fed high-fat diet (containingīasal diet + 5% tallow + 1% cholesterol + 0.02%īile salt). Indicators for the prevention of cardiovascular disease in rats fed high-fat The effects of fresh zucchini on nutritional status, and biological
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