Access Type

Open Access Thesis

Date of Award

January 2015

Degree Type

Thesis

Degree Name

M.S.

Department

Nutrition and Food Science

First Advisor

SMITI GUPTA

Abstract

ABSTRACT

CURCUMIN ATTENUATES THE EFFECTS OF ATHEROGENIC DIET IN AGED MALE BROWN NORWAY RATS

by

VINDHYAJA SRIRAJAVATSAVAI

DECEMBER 2015

Advisor: Dr. Smiti Gupta

Major: Nutrition and Food Science

Degree: Master of Science

Cardiovascular disease (CVD) is a universal problem in modern society. Hyperlipidemia is a major risk factor for the development of cardiovascular disease. Hyperlipidemia further leads to increased oxidation and inflammation. Curcumin has long been used as a spice and food-coloring agent. In experimental animals, curcumin has shown anti-diabetic, anti-inflammatory, cytotoxic and anti-oxidant properties. In this study, Aged Brown Norway Rats were fed 1 of 3 experimental diets: a normal control diet (C), a normal diet enriched with 2%cholesterol (H), or a High Cholesterol Diet supplemented with 2% curcumin. Feeding the animals a high cholesterol diet for 23 weeks resulted in marked hypercholesterolemia, increased Plasma Total Cholesterol (TC), but decreased plasma high-density lipoprotein cholesterol (HDL). Curcumin admixed with the diet significantly decreased plasma and liver total cholesterol (TC) and increased HDL. The atherogenic indices TC/HDL was significantly reduced. Curcumin also decreased the mRNA expression of ApoA1 gene, oxidative and inflammatory responses which were increased in High cholesterol group. Our results demonstrate that curcumin improved CVD risk by lowering detrimental plasma total cholesterol, Non- HDL cholesterol, TC/HDL, and increasing beneficial HDL cholesterol, possibly by modulating the oxidation and proinflammatory biochemical pathways.

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