Impact of Sumac on postprandial high-fat oxidative stress

Madihi, Yahya. and Merrikhi, Alireza. and Baradaran, Azar. and Rafieian-Kopaei, Mahmoud. and Shahin Fard, Najmeh. and Ansari Samani, Roya. and shirzad, Hedayatollah. and Mesripour, Azadeh. (2013) Impact of Sumac on postprandial high-fat oxidative stress. PAKISTAN JOURNAL OF MEDICAL SCIENCES, 29 (S). pp. 340-345.

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Abstract

Background and Objective: High-fat diet causes a sudden increase in blood lipids and oxidative stress after each meal, which can affect the trigger mechanisms of atherosclerosis and cause some acute changes in the function of vessels' endothelial cells. With respect to the antioxidant properties of Sumac (Rhus coriaria), the present research was conducted to determine the effect of taking Sumac along with food on some atherosclerosis risk factors resulting from high-fat diet in hypercholesterolemic rabbits. Methodology: In this experimental study, 24 New Zealand rabbits were randomly designated into three eight-member groups as follows: normal diet, high-cholesterol diet (1%), high-cholesterol diet and Sumac powder 2%. Oxidative stress factors and those influencing atherosclerosis or arterial function including glucose, total cholesterol (TC), triglyceride (TG), Apo lipoprotein B (Apo B), low-density lipoprotein (LDL-C), nitrate, nitrite, fibrinogen and factor VII, and also liver enzymes (ALT, AST) were measured and compared in each group. Results: High cholesterol diet significantly increased total cholesterol, fibrinogen, triglycerides, glucose, nitrate, LDL-C and the liver enzymes ALT and AST (p < 0.05). Use of powdered Sumac revealed a significant decrease in the blood levels of glucose (30.15%), LDL-C (58.17%), total cholesterol (29.5%), ALT (17.46%), AST (20.55%) and fibrinogen (17.92%) compared to the high-cholesterol diet group (p < 0.05), but did not induce any significant changes on triglyceride (TG), factor VII, nitrite, nitrate and ApoB (p > 0.05). Conclusions: This study demonstrates the protective effect of consuming Sumac with food on some risk factors of atherosclerosis and oxidative stress (glucose, LDL-C, total cholesterol and fibrinogen) and also liver enzymes induced by high fat food.

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