Antioxidant and hypolipidaemic activity of red seaweed, Gracilaria changii

Pei, Teng Chan and Patricia @ Patricia Clementina Matanjun, and Suhaimi Md Yasir, and Tek, Song Tan (2014) Antioxidant and hypolipidaemic activity of red seaweed, Gracilaria changii. Journal of Applied Phycology, 26 (2). pp. 987-997. ISSN 0921-8971


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The edible red seaweed, Gracilaria changii, was collected from the coastal area of Sarawak, Malaysia, and evaluated for its hypolipidaemic properties using high cholesterol/high fat (HF) induced male Sprague–Dawley rats. In the in vivo study, the HF diet group showed significantly higher total cholesterol (TC), low density lipoprotein cholesterol (LDL-C), atherogenic index (AI) and body weight gain as compared to other treatment groups. At the end of treatment period, rats fed with a HF diet supplemented with 5 % freeze-dried G. changii powder had significantly reduced plasma TC (−39.19 %), LDL-C (−36.36 %), and triglycerides (TG) content (− 25.45 %). Meanwhile, 10 % seaweed powder significantly lowered the plasma TC, LDL-C and TG content by −40.34, −35.95 and −30.91 % respectively, compared to the HF group. The AI of rats supplemented with 10 % seaweed powder was the lowest among the treatment groups and indicates a lowered risk for cardiovascular diseases. The plasma lipid peroxidation of the seaweed powder-fed groups was also significantly lower than the HF group, while the erythrocyte enzyme antioxidant activities of superoxide dismutase, catalase and glutathione peroxidase of the treatment groups were also improved. Diets supplemented with seaweed powder also decreased plasma aspartate aminotransferase and the alanine aminotransferase levels.

Item Type: Article
Uncontrolled Keywords: Rhodophyta, Gracilaria, Body weight, Dietary fibre, Enzyme antioxidants, Hypercholesterolaemic, Lipid peroxidation, Lipid profile
Subjects: S Agriculture > SH Aquaculture. Fisheries. Angling > SH393 Seagrasses
T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: FACULTY > Faculty of Food Science and Nutrition
Depositing User: ADMIN ADMIN
Date Deposited: 02 Dec 2015 04:59
Last Modified: 13 Oct 2017 01:30

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