Resumo

ARROYO, Jorge et al. Cholesterol reduction and increase of antioxidant capacity by chronic consumption of andean purple corn (Zea mays L) in hypercholesterolemic rats. Rev. perú. med. exp. salud publica [online]. 2007, vol.24, n.2, pp.157-162. ISSN 1726-4634.

Objetives: To determine the hypocholesterolemic antioxidant activity of the Andean purple corn (Zea mays L) hydroalcoholic extract atomized chronic consumption in hypercholesterolemic rats. Material and methods: Five groups of six Holtzmann rats each were used, one without hypercholesterolemia (negative control), and four with induced hypercholesterolemia by oral intake of pure cholesterol by 60 days: positive control and three for doses of 250, 500 y 1000 mg/kg, respectively. In 60 day were determin the seric levels of total cholesterol, triglycerides and HDL cholesterol (mg/dL), as well as malondialdehyde (mmol/L) to determine the antioxidant activity. We compared the mean differneces with ANOVA and Tukey test. Results: We observed a decrease in total cholesterol in hypercholesterolemic rats that consumed Andean purple corn doses of 250 and 500 mg/kg in compared whit positive control group (reduction of 21,5 y 11,2% respectively, p<0,01). No significant differences in levels of triglycerides and HDL cholesterol were observed. A higher dose is purple corn was a further reduction of free radicals, with a dose of 1000 mg/kg decreased by 56.4%, levels of malondialdehyde (p< 0,01). Conclusions: In experimental conditions, the chronic consumption of the hydroalcoholic atomized extract of Andean purple corn decreased total cholesterol and increased the antioxidant capacity.

Palavras-chave : Plants; medicinal; Hypolipidemic agents; Antioxidants; Functional foods.

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