:: Volume 9, Number 3 (Fall 2011 2011) ::
jjums 2011, 9(3): 1-7 Back to browse issues page
The inhibitory effects of Walnut (Juglansregia L.) huskhydroalcoholic extract on LDL oxidation in vitro
Hassan Ahmadvand , ali khosrobaigei, Gholamreza Shahsavari, Fovad Abdolahpour, Shahrokh Bagheri, Marzeyeh Rashidi pour
Abstract:   (7913 Views)

Introduction: Oxidation of low-density lipoprotein (LDL) has been strongly implicated in the pathogenesis of atherosclerosis. The use of antioxidant compounds in dietary food stuff including vitamin E and herbal extract such as Walnut (Juglansregia L.) husks hydroalcoholic extract (W) may lead to inhibition of the production of oxidized LDL and may decrease both the development and the progression of atherosclerosis. The present study is an attempt to determine the effects of W on LDL oxidation induced-CuSO4 quantitatively in vitro. Material and Methods: Fasting blood samples were collected from normal people after an overnight fasting and then LDL was isolated. LDL was incubated without CuSO4 as control and with CuSO4 and several concentration of W (0.2, 2 and 20 µg/ml) the formation of conjugated dienes, lag time and Malondialdehyde (MDA)were measured. Inhibition of this Cu-induced oxidation was studied in the presence of several concentrations of W. Results: It was demonstrated that W is able to decrease CuSO4-induced LDL oxidation. Walnut (JuglansregiaL.) huske extract led to an increase rate of 87%, 178% and 202% lag time at concentrations ranging from 0.2µg/ml to 20 µg/ml, respectively. The inhibitory effects of W on LDL oxidation were dose-dependent at concentrations ranging from 0.2 µg/ml to 20 µg/ml. Conclusion: This study showed that W prevented the oxidation of LDL in vitro and it can be concluded that it might have similar effects in vivo.

Keywords: Walnut, LDL, In Vitro
Full-Text [PDF 207 kb]   (821 Downloads)    
Type of Study: Research |
Received: 2013/08/13 | Accepted: 2017/07/22 | Published: 2017/07/22



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