The Effect of Onions, Carrot and Garlic on Total Cholesterol Levels in Wistar Rats
DOI:
https://doi.org/10.26538/tjpps/v3i9.7Keywords:
carotenoids, Antioxidant, Cholesterol, Garlic, Onions, CarrotAbstract
Vegetables are a primary source of fibre and antioxidants, contributing to their preventive benefits against cardiovascular illnesses. This study examined the impact of onions, carrots, and garlic on total blood cholesterol levels in adult Wistar rats. Thirty (30) Wistar rats, weighing between 43.6 g and 54.2 g, were randomly allocated into six (6) groups of five (5) rats each: one control group and five test groups. The control group had only plain water and rat chow (grower’s mash). Test groups labelled A, B, C, D, and E were administered plain water and formulated mash incorporating 10% (w/w) ground onions, 10% (w/w) ground carrots, 10% (w/w) ground garlic, 5% (w/w) ground onions and garlic, and 5% (w/w) ground onions and carrots, respectively, over a three-week experimental duration. Blood samples were obtained for total cholesterol assessment, and statistical analysis was conducted using one-way ANOVA to identify significant differences. Total blood cholesterol levels in mmol/L ranged from 3.0 to 7.3 in the control group and 0.3 to 0.7 in the carrot group. The total blood cholesterol level variations among the rats were statistically significant, p < 0.05. The findings indicate that onions, carrots, and garlic exhibit hypocholesterolemic properties; however, caution is advised in their intake to mitigate potential harmful effects linked to excessive consumption.
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