TITLE:
Lipid Lowering Potential of Malakwang (Hibiscus) Species Leaf Extract in Hyperlipidaemia-Induced Rats
AUTHORS:
Gertrude M. Alal Ojera, Yusuf B. Byaruhanga, Christine Magala-Nyago, Charles M. B. K. Muyanja
KEYWORDS:
Malakwang (Hibiscus), Cholesterol, Triglycerides, Urea, Creatinine, Atorvastatin
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.9 No.2,
February
28,
2018
ABSTRACT:
Malakwang (Hibiscus species) is a common vegetable regularly used in the diet and traditional health care support in Uganda. In this study, the efficacy of malakwang leaf extract as a potential regulator of serum lipids, urea and creatinine was investigated in hyperlipidemic rats. Forty two albino rats were arranged randomly into seven groups of six and fed with diets. Four experimental and
three control groups were considered in the design. The rats in the experimental groups were fed on high fat diets containing different amounts of leaf extract from red and white malakwang variants. Control groups were fed on diets devoid of malakwang: a basic standard rat diet; high fat diet; and high fat with atorvastatin. The diets were administered daily and rat weight determined. On the last day, blood was drawn from the rats and the serum analysed for lipids, creatinine and urea using spectrophotometric techniques. Statistical analysis was used to estimate mean differences in weight and concentration of the biochemical parameters between experimental and control groups. Results indicated a decrease in weight gained up to the fourth week in rats fed on the high fat diet with malakwang leaf extract. There was a significant difference in the levels of low density lipoprotein cholesterol (p malakwang leaf extract. No significant change was noted in total cholesterol and triglycerides. Whereas there was a higher level of serum creatinine with the two malakwang variants (p malakwang (Hibiscus) exhibited capacity to reduce low density lipoprotein cholesterol, maintained serum urea but not creatinine. This may offer prospects for using malakwang in the dietary approaches to address public health concerns linked to high level of cholesterols.