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Abstract
Title: Chemical and biological studies using flaxseed on hypercholesterolemic rats.
By: Samya Abd Allah Mohamed El-brollose
For: The Degree of Ph.D.in Home Economics (Nutrition and Food Science)
Hypercholesterolemia is an established risk factor for atherosclerotic cardiovascular
disease (ASCVD).The National Cholesterol Education Program estimates that 65 million
Americans with hypercholesterolemia could be treated with diet and exercise alone.
Flaxseed is a potential component of cholesterol-reducing diet regimens.Flaxseed contains
significant amounts of soluble fiber and is a rich source of both alpha-linolenic acid and
phytoestrogenic ligands,which have been implicated in the prevention of ASCVD.
However,flaxseed™s phytoestrogenic ligands may have undesirable hormonal effects.
Flaxseed can be consumed as a diet supplement in its whole seed,powder,ground (flaxseed
meal)or oil capsule form.Flaxseed also could be an ingredient in muffin,bread,and
breakfast cereals.Ground flaxseed is sometimes added directly to fruit juice or yogurt.
Flaxseed meal can be prepared easily at home.So,this study aimed to throw light on the
chemical composition of flaxseed as well as to process some untraditional new foods from
these seeds which may be prepared under home conditions or commercially such as(bakery
and other oilseeds products);also this study includes investigation of biological effects of
flaxseed on hypercholesterolemic rats.Chemical composition of flaxseed showed that
contents of moisture was (7.06 %),protein (24.87 %),fat (39.64 %),crude fiber (8.74%),
ash (3.51 %)and total carbohydrate (23.19 %).Fatty acids of flaxseed oil were palmitoleic
acid (0.16%).plamitic acid (5.43%),stearic acid (3.06%),oleic acid (17.11%),linoleic acid
(15.56%),linolenic acid (58.68 %).Sensory evaluation of (pan bread-pizza-tahina)showed
that all were acceptable of eating qualities.Also,results showed that addition of flaxseed to
wheat flour by 15%increased the protein content,fat,fiber,and ash.Meanwhile,the
content of carbohydrates was decreased in the bread and pizza.Carbohydrates increased and
fat decreased for tahina 50%flaxseed.Data indicated that feed efficiency ratio of rats fed on
diets containing flaxseed products were higher than rats fed on diets without flaxseed and
results indicated that,the diets containing flaxseed were of decreased concentration of
serum total cholesterol compared to diet with no flaxseed.Flaxseed diet increased in the
level of serum HDL-C while serum LDL-C and VLDL-C and CHOL/HDL and LDL/HDL
ratios significantly decreased .Serum AST,ALT,ALP and total bilirubin of all treated
groups were significantly decreased,also,serum urea,creatinine,uric acid were
significantly lowered compared with positive control group.
Keywords:Flaxseed,pan bread,margerita pizza,tahina,hypercholesterolemia,blood
indexes,liver functions,kidney functions.