The Hypolipemic Properties of Kaempferol Presented in Microwaved Cooked Broccoli Between Hyperlipidemic Rat Models

TL;DR

This study shows that microwaving broccoli for 2-5 minutes increases kaempferol levels, which helps lower blood sugar and improve lipid and organ health in rats with high cholesterol.

Contribution

The study identifies optimal microwaving times to maximize kaempferol retention in broccoli and demonstrates its hypolipidemic effects in hyperlipidemic rats.

Findings

Kaempferol levels in broccoli were highest after microwaving for 2 and 5 minutes (56 and 68 mg/100g).

Rats fed microwaved broccoli showed improved blood glucose and lipid profiles.

Microwaved broccoli improved kidney and liver functions in hyperlipidemic rats.

Abstract

Kaempferol is a natural flavonoid abundant in many plant‐based foods; eatable fruits and vegetables including broccoli. It has been used for its potential health benefits, including hypolipidemic properties and a wide range of pharmacological activities as antioxidants contributing to numerous diseases treatment. The current study aimed to measure kaempferol between microwaved broccoli (MB) samples using high‐performance liquid chromatography (HPLC). Also, their potential hypolipidemic properties between hyperlipidemic rats were investigated: MB at different times (1, 2 and 5 min) fed randomly rat groups by 2.5% each with two control groups positive vs. negative, and collected blood samples were used for blood glucose (BG) and lipid profiles cholesterol; CHO, triglycerides; TG, high‐density lipoprotein‐cholesterol (HDL‐c), and low‐density lipoprotein‐cholesterol (LDL‐c) and again for kidney (Urea, Criatinine) and liver (alanine & aspartate aminotransferase) functions with histological analysis. Collected data showed kaempferol levels only in two MB samples (2 & 5 min; about 56 and 68 mg/100 g, respectively). While the animals' body weight levels declined with different improvements in lipids, kidney, and liver functions. The lowest BG was seen with rats fed a 2 min microwaved cooking period (104.33 ± 1.15 mg/dL) that was close to control rats (102.67 ± 2.08 mg/dL). Also, HDL‐c increased and LDL‐c decreased while the biggest shown within rats fed 1 min samples (33.80 ± 2.83 mg/dL). Overall, kaempferol in MB demonstrated potential in modulating levels of BG, lipids, kidney, and liver functions between hyperlipidemic models; thus, incorporating MB at 2–5 min influenced the antioxidant levels, providing a valuable adjunct to traditional lowering lipid therapy.

The current study aimed to measure Kaempferol between microwaved broccoli (MB) samples using High performance liquid chromatography (HPLC). Also, their potential hypo‐lipid properties between hyper‐lipid rats were investigated. Kaempferol in microwaved broccoli demonstrated potential in modulating levels of BG, lipids, kidney and liver functions between hyper‐lipid models thus incorporating microwaved broccoli at 2‐5 min influenced the antioxidant levels providing a valuable adjunct as traditional lowering lipid therapy.

Figures