Volume 15, Issue 2 (8-2013)                   yafte 2013, 15(2): 25-32 | Back to browse issues page

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Ahmadvand H, Ghazanfari F, Yarahmadi R, Mankavi M, Vajdian R. The inhibitory effects of Satureja Khozistanica on LDL oxidation induced-CuSO4 in vitro. yafte. 2013; 15 (2) :25-32
URL: http://yafte.lums.ac.ir/article-1-1263-en.html
Abstract:   (9753 Views)
Background : Oxidation of lipids such as low-density lipoprotein (LDL) has been strongly suggested as a key factor in the pathogenesis of atherosclerosis. Thus the inclusion of some anti-oxidant compounds such as vitamin E and Satureja Khozistanica Essential oil (SKE) in daily dietary food stuff may inhibit the production of oxidized LDL and may decrease both the development and the progression of atherosclerosis. The aim of this research is to study inhibitory effects of different concentrations of essential oil Satureja Khozistanica on LDL oxidation in vitro. Materials and Methods:Fasting blood samples from normal people after an overnight fasting were collected and then isolated LDL was incubated without CuSO4 as control and incubated with CuSO4 and several concentration of SKE (50, 100 and 200 mg/ml) and vitamin E as positive control (100 µM). Then the formation of conjugated dienes, lag time and thiobarbituric acid reactive substances (TBARS)were measured. Inhibition of this Cu-induced oxidation was studied in the presence of several concentration of SKE and vitamin E. Results: The results showed that SKE induced LDL oxidation and decrease the resistance of LDL against oxidation in vitro. SKE at concentrations of 50, 100 and 2000 µg/ml, and vitamin E (100 µM) showed an increase rate of 33.33, 66.66, 100.00 and 111.11% respectively, against oxidation in vitro. The inhibitory effects of the SKE on LDL oxidation were dose-dependent at concentrations of 50, 100 and 200 µg/ml. Conclusion: This study showed that Satureja Khozistanica prevented the oxidation of LDL in vitro and it may suggest that it has the similar effects in vivo.
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Type of Study: Research |
Received: 2013/07/27 | Accepted: 2013/09/4 | Published: 2013/09/4

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