RT Journal
T1 EFFECT OF RAW AND PROCESSED OAT BRAN ON LIPID PROFILE OF NORMAL, HYPERCHOLESTEROLEMIC AND DIABETIC RATS
A1 M. A. Khan
A1 F. M. Anjum
A1 I. Pasha
A1 M. Nadeem
A1 M. A. Sheikh
JF Journal of Animal and Plant Sciences
JO JAPS
SN 1018-7081
VO 24
IS 5
SP 1322
OP 1328
YR 2014
FD 2014/10/01
DO DOI NA
AB <p>The core objective of current research is to explore the functional properties of diets containing raw and processed oat bran to combat lifestyle disorders&nbsp;<em>i.e.</em> cardiovascular diseases. For the purpose, raw oat bran was procured from Ayub Agricultural Research Institute (AARI), Faisalabad and it was processed through extrusion technique. In addition, three types of studies were conducted on the basis of diets i.e. study I (normal rats), study II (hypercholesterolemic rats) and study III (diabetic rats). Moreover, the efficacy study was carried out to observe the effects of different levels of raw and processed oat bran on biological profile of blood Sprauge-Dawley rats. Results showed that the cholesterol, LDL and triglycerides level reduction was found significantly different when raw and processed oat bran diets fed to normal, hypercholesterolemic and diabetic rats. The highest reduction was recorded when fed on diet containing 30% processed oat bran. The processed oat bran exhibited more reduction as compared to raw oat bran. Conclusively, it is suggested that processed oat bran should be introduced in diet based therapy to control lifestyle-related disorders.</p>
K1 Oat bran, β-glucan, cholesterol, LDL, triglycerides
PB Pakistan Agricultural Scientists Forum
LK https://thejaps.org.pk/AbstractView.aspx?mid=2014-JAPS-192