Hypolipidemic effect of the edible mushroom Agaricus blazei in rats subjected to a hypercholesterolemic diet.
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Date
2014
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Abstract
The effects of Agaricus blazei intake on the
lipid profile of animals fed a hypercholesterolemic diet
were evaluated. Thirty-two female Fisher rats were
divided into four groups and given the standard AIN-
93 M diet (C), this diet+1 % A. blazei (CAb), a
hypercholesterolemic diet with 25 % soybean oil and
1%cholesterol (H) or this diet+1%A. blazei (HAb) for
6 weeks. Food intake, weight gain, liver and serum lipid
profiles, activity of aminotransferases [alanine
aminotransferase (ALT) and aspartate aminotransferase
(AST)], and creatinine and urea levels as well as
abdominal fat weight were measured. Histological
analysis of kidney and liver tissue was also performed.
The HAb group had a higher food intake, but a lower
weight gain as compared to group H. This resulted in a
significant decrease in abdominal fat weight, to values
close to those of groups C and CAb. Supplementing the
hypercholesterolemic diet with A. blazei promoted a
significant reduction in total and non-HDL cholesterol,
as well as in the atherogenic index, as compared to
group H, and this effect was more pronounced in the
serum. There was no hepatotoxic effect caused by the
supplementation of the diets with the mushroom. We
conclude that in our experimental model and in the
concentration used, A. blazei was effective in improving
the lipid profile of the animals.
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Keywords
Cholesterol, Functional food
Citation
MIRANDA, A. M. et al. Hypolipidemic effect of the edible mushroom Agaricus blazei in rats subjected to a hypercholesterolemic diet. Journal of Physiology and Biochemistry, v. 70, p. 215-224, 2014. Disponível em: <https://link.springer.com/article/10.1007%2Fs13105-013-0295-y>. Acesso em: 05 ago. 2017.