Open Access Thesis
Date of Award
Nutrition and Food Science
CURCUMIN ATTENUATES THE EFFECTS OF ATHEROGENIC DIET IN AGED MALE BROWN NORWAY RATS
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.
Srirajavatsavai, Vindhyaja, "Curcumin Attenuates The Effects Of Atherogenic Diet In Aged Male Brown Norway Rats" (2015). Wayne State University Theses. 460.