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This study was conducted to find out the potential effect of Sonchus oleraceus on biological, biochemical, and histological changes of hypercholesterolemic rats induced by high fat diets. Therefore, Thirty-two Adult male albino rats Sprague Dawley strains, weighing 102±1.85 gm were used, and were divided into two groups; the first group (8 rats) fed on basal diet throughout the experimental periods (16 weeks) and served as a negative control group (G1). The second group was fed a high fat diet containing cholesterol, then this group (n=24 rats) was divided into three subgroups (8 rats per each) as follows: The first subgroup continued to be fed on hypercholesterolemic diet (G2), The second subgroup fed on hypercholesterolemic diet supplemented with Sonchus Oleraceus 5 % (G3). The third subgroup fed on hypercholesterolemic diet supplemented with 10% Sonchus oleraceus (G4). The results revealed that hypercholesterolemic diet rat groups showed a significant increase in body weight from positive control (G2). Also increase significantly levels of lipid profile, liver enzymes (AST, ALT and ALP) and cholesterol, except high-density lipoprotein cholesterol (HDL-c) compared to negative control grope (G1). When feeding rats with a high hypercholesterolemic diet containing Sonchus oleraceus occur significant (P ≤ 0.05) decrease in body weight, liver enzymes (AST, ALT and ALP), kidney function and level of lipid profile (TC, TG, T. Lipid and LDL) and increase in the level of HDL. These results were confirmed with histopathological examination of liver, kidney, heart and brain. Therefore, we recommend using Sonchus oleraceus in moderate amount in our daily diets to benefit from its health benefits.

The resurgence of food-related chronic diseases has become a public health problem. The main target of the present research was to investigate the utilize of germinated fenugreek seeds (GFS) and stabilized rice bran (SRB) as a source of nutrients and bioactive compounds to prepare functional bread (FB) for lowering blood lipids in hypercholesterolemia rats. FB was formulated by wheat flour (WF), GFS and SRB by the ratio of 100:0:0 (B1), 90:10:0 (B2), 80:10:10 (B3), 75:10:15 (B4) and 70:10:20 (B5), respectively. FB was examined for chemical, sensory and antioxidant characteristics. Effect of FB on growth, biochemical parameters and histological examination of the liver of hypercholesterolemia rats were also evaluated. SRB was an excellent source of fiber (14.00%) and fat (16.92%), while GFS were rich in protein (32.80%) and fiber (10.80%). GFS and SRB had significant levels of total phenolic (TP), total flavonoids (TF) and antioxidant activity (AA). FB was sensory accepted up to 10%GFS+15%SRB (B4). Protein and AA values of (B4) increased by 24.0 and 63.0%, respectively, moreover (TP), (TF) and fiber values were almost 11-fold, 33-fold and 6-fold, respectively, more than control. Feeding hypercholesterolemia rats bread containing 10% GFS (G4), 10%GFS+10%SRB (G5) and 10%GFS+15%SRB (G6) significantly improved (P≤0.05) lipid profile, liver & kidney functions. The best findings were recorded in (G6), where the biochemical & histological changes were restored close to the normal status. This study recommends that intake of food products containing GFS and SRB may be beneficial for patients who suffer from hypercholesterolemia due to its nutritional and therapeutic properties.

Coffee contains more than 800 compounds known to have an impact on human health. The purpose of this study is to investigate how ground dark or green coffee or extracted coffee bean affects the serum lipid profile and other related parameters. Sixty eight Sprague Dawely rats were divided into 8 groups (n=8) as follows: Group 1: Negative control group (NC) was fed on basal diet during the experimental period. Group 2: Positive control group (PC), rats were fed on hypercholesterolemic diet solely. Group 3: Rats were fed on hypercholesterolemic diet containing 5% ground dark coffee beans. Group 4: Rats were fed on hypercholesterolemic diet containing 10% ground dark coffee beans. Group 5: Rats were fed on hypercholesterolemic diet with lower oral standard dose of dark coffee extracted beans (50 ml/ kg diet). Group 6: Rats were fed on hypercholesterolemic diet with the higher oral standard dose of dark coffee extracted beans (100 ml/ kg diet). Group 7: Rats were fed on hypercholesterolemic diet containing 5% ground green coffee beans. Group 8: Rats were fed on hypercholesterolemic diet containing 10% ground green coffee beans. It can be noticed that both dark or green ground coffee and extracts improved lipid profile, where decreased the total cholesterol, LDL-C, VLDL-C and triacylglycerol, however, increased HDL-C when compared to positive control group. Also they lowered the concentration of both uric acid and urea compared to positive control group. These findings indicated to the effect of consumption of coffee to improve lipid profile. To highlight our findings related to other research work we may find that the most research papers reported different doses of dark and green coffee or their extracts, different experimental animals and different sample size. Further studies are needed to include clinical trials.