Influence of bioflavonoids from the radix extract of Scutellaria baicalensis on the level of serum lipids, and the development of laboratory rats fed with fresh and oxidized fats

The aim of this study was to assess the influence of bioflavonoids from the radix of Scutellaria baicalensis on the level of lipids, via the determination of the concentrations of triglycerides, total cholesterol and high‐density lipoprotein (HDL) cholesterol in the plasma of laboratory rats fed high‐fat and high‐cholesterol diets, and via the calculation of their atherogenic index. We also studied the influence of bioflavonoids on their physical development by measuring the increase in their body mass and liver mass. The rats were fed a diet with a 15% content of fresh or oxidized lard or sunflower oil, along with 0.5% added cholesterol. 0.05% S. baicalensis radix extract was added to the diet of half of the rats as the source of bioflavonoids. In the group of rats fed a diet containing oxidized oil we observed a significantly lower increase in body mass (15.5 ± 7.6 g/4 weeks/rat) than that observed for the control rats (77.0 ± 15.7 g/4 weeks/rat). The addition of S. baicalensis radix extract to the diet raised the increase in body mass in the groups receiving oil as the source of fat; those receiving fresh oil had a 40% increase, and those receiving oxidized oil showed a 300% increase relative to the appropriate controls. In all the groups of rats fed a diet with bioflavonoids added, a beneficial decrease in the plasma triglyceride content was observed relative to the appropriate controls. In the plasma of rats on a diet containing the extract and fresh or oxidized oil or fresh lard, we observed a beneficial reduction in the total cholesterol level relative to the appropriate controls. The atherogenic index was higher for the group of animals fed with fresh lard than for those fed with fresh oil, and higher for those fed with oxidized oil than for those fed with oxidized lard. The addition of bioflavonoids to the diet beneficially reduced the atherogenic index value in the group fed with fresh oil, and increased its value in the group fed with oxidized lard.