Cholesterol Lowering Effect of Malabar Spinach (Amunututu) on Egg Yolk Induced Hyper Cholesterolaemic Rabbits

Abstract

Background

Basella alba (amunututu) is a common leafy vegetable commonly prepared as soup among the Yoruba ethnic groups. It contains phytochemicals such as tannin, saponin, alkaloid, terpenoid, flavonoid, glycoside, phenolic, vitamins and minerals.

Aim and Objective

This study was designed to determine the lowering effect of ethanolic and aqueous extract Basella alba on Total cholesterol(CHOL-T), Low Density Lipoprotein-cholesterol(LDL-C),Total Triglycerides(TG-T), High Density Lipoprotein-cholesterol (HDL-C).

Materials and Methods

Twenty five rabbits weighing 0.7-1.3Kg classified into five experimental groups of 5 rabbits each labeled A, B, C, D(D1, D2), E(E1 and E2) were studied. Control group A were fed with normal feed and water. The extract was carried out using sterile distilled water and ethanol. Each of the extract was administered into some rabbits and was used to treat hypercholesterolemia. The normal rabbit meal was reconstituted to contain 20% egg yolk used for the induction of hypercholesterolemia in some of the rabbits. Plasma concentration of CHOL-T, LDL-C, TG-T, HDL-C was determined using CABAS C111 auto-Chemistry analyzer.

Results

The result obtained showed a significant decrease in the plasma value of CHOL-T, LDL-T, TG-T after the administration of either ethanolic or aqueous extract in hypercholesterolaemic rabbits and non-hyper cholesterolaemic rabbits(p<0.05). A significantly higher mean plasma value of HDL-C was obtained in hyper cholesterolaemic rabbits fed with 20% egg yolk after the administration of either ethanolic or aqueous extract than in rabbits fed with normal meal with p<0.05.

Conclusion

The ethanolic or aqueous extracts of Malabar Spinach were found to have a lowering effect on plasma lipids.