General fitness, health and nutrition · Public discussion

Carrot lowers cholesterol levels

Started by Jd · · Last activity · 1 post · 560 views

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General fitness, health and nutrition
Published
4 November 2003
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4 November 2003
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Jd
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  1. Effect of carrot intake on cholesterol metabolism and on antioxidant status in cholesterol-fed rat.

    Nicolle C, Cardinault N, Aprikian O, Busserolles J, Grolier P, Rock E, Demigne C, Mazur A, Scalbert
    A, Amouroux P, Remesy C.

    Unite des Maladies Metaboliques & Micronutriments, INRA Clermont-Ferrand/Theix, Saint Genes
    Champanelle, France, [email hidden]

    BACKGROUND: Vegetables are major dietary sources of fibers and antioxidants such as carotenoids,
    polyphenols and vitamin C which contribute to explain their protective effects against
    cardiovascular diseases. AIM OF THE STUDY: We investigated in the rat the effects of a 3-week
    supplementation of the diet with carrot (15% dry matter) on lipid metabolism and antioxidant status.
    RESULTS: A significant decrease of cholesterol level in liver (-44%; P= 0.0007) was observed
    together with a reduction of the level of liver triglycerides (-40%; P= 0.0005). Fecal total
    steroids excretion increased by 30% upon feeding the carrot diet as compared to the control. The
    secretion of bile acids was maintained, whereas the cholesterol apparent absorption was reduced in
    rats fed carrot diet. Carrot consumption also improved the antioxidant status. It significantly
    decreased the urinary excretion of thiobarbituric acid reactive substances (TBARS), reduced the
    TBARS levels in heart, increased the vitamin E plasmatic level and tended to increase the ferric
    reducing ability of plasma (FRAP) as compared to the controls. The carrot diet provided carotenoid
    antioxidants: 5.1 mg beta-carotene, 1.6 mg alpha-carotene and 0.25mg lutein per 100 g diet. No
    carotenoids were found in plasma whereas the three carotenoids were detected in the plasma of the
    rats fed the carrot diet at 125, 41, 43 nmol/L respective concentrations. beta-Carotene was also
    detected in liver and heart. CONCLUSION: Carrot consumption modifies cholesterol absorption and bile
    acids excretion and increases antioxidant status and these effects could be interesting for
    cardiovascular protection.

    PMID: 14569406 [PubMed - in process]

    ncbi.nlm.nih.govquery.fcgi
    t=Abstract

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