Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model
The present study is designed to explore the therapeutic effect of chia seed oil (CSO) based ice cream against Coronary heart disease (CHD). CSO based ice cream is developed by using different concentrations of CSO (G2 3%, G3 5%, and G4 7%). The incorporation of CSO improves the DPPH activity of ice...
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| creator | Amin, Sabahat Saeed, Muhammad Yasmin, Iqra Iqbal, Muhammad Waheed Khan, Wahab Ali Azam, Muhammad |
| description | The present study is designed to explore the therapeutic effect of chia seed oil (CSO) based ice cream against Coronary heart disease (CHD). CSO based ice cream is developed by using different concentrations of CSO (G2 3%, G3 5%, and G4 7%). The incorporation of CSO improves the DPPH activity of ice cream along with the betterment in the level of total phenolic content (TPC) and total flavonoid contet (TFC) without affecting the sensory attributes. The bio‐evaluation trials are carried out on male Wister rats by feeding them with CSO based ice cream for 45 days. Blood serum of rats is taken and analyzed after 0, 15, 30, and 45 day intervals for the determination of total cholesterol (TC), triglycerides (TG), high density lipoprotein (HDL), and low‐density lipoprotein (LDL). The results show a significant (p < 0.05) decrease (51%) in TG level in G3 (109.88–104.74 mg dL−1). HDL level is increased (25.23–35.78 mg dL−1) and LDL level decreases (29.19–23.18 mg dL−1) for all the groups. It can be concluded that CSO based ice cream has therapeutic effect to improve the incidence of CHD and to better improve the serum lipid profile.
Chia seed oil with its composite analysis is extracted and the fatty acid profile of the oil is measured. An ice cream is prepared using the oil and its impact on coronary heart disease is measured. |
| doi_str_mv | 10.1002/star.202200170 |
| format | Article |
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Chia seed oil with its composite analysis is extracted and the fatty acid profile of the oil is measured. An ice cream is prepared using the oil and its impact on coronary heart disease is measured.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.202200170</identifier><language>eng</language><publisher>Weinheim: Wiley Subscription Services, Inc</publisher><subject>antioxidant potential ; Cardiovascular disease ; Cardiovascular diseases ; chia seed oil ; Cholesterol ; Coronary artery disease ; Dairy products ; Density ; Flavonoids ; Heart diseases ; High density lipoprotein ; Ice cream ; Lipids ; Low density lipoprotein ; Oils & fats ; Oilseeds ; omega‐3 fatty acid ; Phenolic compounds ; Phenols ; Sensory properties ; Triglycerides</subject><ispartof>Starch, 2024-01, Vol.76 (1-2), p.n/a</ispartof><rights>2023 Wiley‐VCH GmbH</rights><rights>2024 Wiley‐VCH GmbH</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3120-3dfc5627fbc8ad8c517f2902195bf6d09f61b5f3dc1ef7748df924d8537fa3bc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fstar.202200170$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fstar.202200170$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Amin, Sabahat</creatorcontrib><creatorcontrib>Saeed, Muhammad</creatorcontrib><creatorcontrib>Yasmin, Iqra</creatorcontrib><creatorcontrib>Iqbal, Muhammad Waheed</creatorcontrib><creatorcontrib>Khan, Wahab Ali</creatorcontrib><creatorcontrib>Azam, Muhammad</creatorcontrib><title>Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model</title><title>Starch</title><description>The present study is designed to explore the therapeutic effect of chia seed oil (CSO) based ice cream against Coronary heart disease (CHD). CSO based ice cream is developed by using different concentrations of CSO (G2 3%, G3 5%, and G4 7%). The incorporation of CSO improves the DPPH activity of ice cream along with the betterment in the level of total phenolic content (TPC) and total flavonoid contet (TFC) without affecting the sensory attributes. The bio‐evaluation trials are carried out on male Wister rats by feeding them with CSO based ice cream for 45 days. Blood serum of rats is taken and analyzed after 0, 15, 30, and 45 day intervals for the determination of total cholesterol (TC), triglycerides (TG), high density lipoprotein (HDL), and low‐density lipoprotein (LDL). The results show a significant (p < 0.05) decrease (51%) in TG level in G3 (109.88–104.74 mg dL−1). HDL level is increased (25.23–35.78 mg dL−1) and LDL level decreases (29.19–23.18 mg dL−1) for all the groups. It can be concluded that CSO based ice cream has therapeutic effect to improve the incidence of CHD and to better improve the serum lipid profile.
Chia seed oil with its composite analysis is extracted and the fatty acid profile of the oil is measured. An ice cream is prepared using the oil and its impact on coronary heart disease is measured.</description><subject>antioxidant potential</subject><subject>Cardiovascular disease</subject><subject>Cardiovascular diseases</subject><subject>chia seed oil</subject><subject>Cholesterol</subject><subject>Coronary artery disease</subject><subject>Dairy products</subject><subject>Density</subject><subject>Flavonoids</subject><subject>Heart diseases</subject><subject>High density lipoprotein</subject><subject>Ice cream</subject><subject>Lipids</subject><subject>Low density lipoprotein</subject><subject>Oils & fats</subject><subject>Oilseeds</subject><subject>omega‐3 fatty acid</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Sensory properties</subject><subject>Triglycerides</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkMtOAjEUhhujiYhuXTdxPdgLnU6XOKKQYEwAo7um04uUDAy2JYadj-Az-iQOwejS1TmL7_tPzg_AJUY9jBC5jkmFHkGEIIQ5OgIdzAjOKBcvx6CDEC0ygVh-Cs5iXCKUM97HHbCYL2xQG7tNXsOhc1Yn2DhYLryCM2sNfPT118fnjYrtPtYWlsGqFVSvyq9jgmUTmrUKOziyKiR466NtSejX8NnHZAOcqgQfGmPrc3DiVB3txc_sgqe74bwcZZPH-3E5mGSaYoIyapxmOeGu0oUyhWaYOyIQwYJVLjdIuBxXzFGjsXWc9wvjBOmbglHuFK007YKrQ-4mNG9bG5NcNtuwbk9KIjAlglJKWqp3oHRoYgzWyU3wq_YRiZHctyn3bcrfNltBHIR3X9vdP7SczQfTP_cbIWh5rg</recordid><startdate>202401</startdate><enddate>202401</enddate><creator>Amin, Sabahat</creator><creator>Saeed, Muhammad</creator><creator>Yasmin, Iqra</creator><creator>Iqbal, Muhammad Waheed</creator><creator>Khan, Wahab Ali</creator><creator>Azam, Muhammad</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>202401</creationdate><title>Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model</title><author>Amin, Sabahat ; Saeed, Muhammad ; Yasmin, Iqra ; Iqbal, Muhammad Waheed ; Khan, Wahab Ali ; Azam, Muhammad</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3120-3dfc5627fbc8ad8c517f2902195bf6d09f61b5f3dc1ef7748df924d8537fa3bc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>antioxidant potential</topic><topic>Cardiovascular disease</topic><topic>Cardiovascular diseases</topic><topic>chia seed oil</topic><topic>Cholesterol</topic><topic>Coronary artery disease</topic><topic>Dairy products</topic><topic>Density</topic><topic>Flavonoids</topic><topic>Heart diseases</topic><topic>High density lipoprotein</topic><topic>Ice cream</topic><topic>Lipids</topic><topic>Low density lipoprotein</topic><topic>Oils & fats</topic><topic>Oilseeds</topic><topic>omega‐3 fatty acid</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Sensory properties</topic><topic>Triglycerides</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Amin, Sabahat</creatorcontrib><creatorcontrib>Saeed, Muhammad</creatorcontrib><creatorcontrib>Yasmin, Iqra</creatorcontrib><creatorcontrib>Iqbal, Muhammad Waheed</creatorcontrib><creatorcontrib>Khan, Wahab Ali</creatorcontrib><creatorcontrib>Azam, Muhammad</creatorcontrib><collection>CrossRef</collection><jtitle>Starch</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Amin, Sabahat</au><au>Saeed, Muhammad</au><au>Yasmin, Iqra</au><au>Iqbal, Muhammad Waheed</au><au>Khan, Wahab Ali</au><au>Azam, Muhammad</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model</atitle><jtitle>Starch</jtitle><date>2024-01</date><risdate>2024</risdate><volume>76</volume><issue>1-2</issue><epage>n/a</epage><issn>0038-9056</issn><eissn>1521-379X</eissn><abstract>The present study is designed to explore the therapeutic effect of chia seed oil (CSO) based ice cream against Coronary heart disease (CHD). CSO based ice cream is developed by using different concentrations of CSO (G2 3%, G3 5%, and G4 7%). The incorporation of CSO improves the DPPH activity of ice cream along with the betterment in the level of total phenolic content (TPC) and total flavonoid contet (TFC) without affecting the sensory attributes. The bio‐evaluation trials are carried out on male Wister rats by feeding them with CSO based ice cream for 45 days. Blood serum of rats is taken and analyzed after 0, 15, 30, and 45 day intervals for the determination of total cholesterol (TC), triglycerides (TG), high density lipoprotein (HDL), and low‐density lipoprotein (LDL). The results show a significant (p < 0.05) decrease (51%) in TG level in G3 (109.88–104.74 mg dL−1). HDL level is increased (25.23–35.78 mg dL−1) and LDL level decreases (29.19–23.18 mg dL−1) for all the groups. It can be concluded that CSO based ice cream has therapeutic effect to improve the incidence of CHD and to better improve the serum lipid profile.
Chia seed oil with its composite analysis is extracted and the fatty acid profile of the oil is measured. An ice cream is prepared using the oil and its impact on coronary heart disease is measured.</abstract><cop>Weinheim</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1002/star.202200170</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | antioxidant potential Cardiovascular disease Cardiovascular diseases chia seed oil Cholesterol Coronary artery disease Dairy products Density Flavonoids Heart diseases High density lipoprotein Ice cream Lipids Low density lipoprotein Oils & fats Oilseeds omega‐3 fatty acid Phenolic compounds Phenols Sensory properties Triglycerides |
| title | Therapeutic Effect of Chia Seed Oil‐Based Ice Cream against Coronary Heart Disease in Wister Rat Model |
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