Medhat Mostafa Abozid, Hossam Zein, Amer Abd El-halem


Objective: The present study was designed to study the effect of common carp and African catfish oils on the lipid profiles and liver functions in rats fed on high-fat diets, also fatty acids were assessed in both oils by gas-liquid chromatography (GLC).

Methods: A biological experiment on rats was designed to raise fat in the diet and to study the effect of treatment with common carp and African catfish oils for 6 w (by the stomach tube) and then evaluate their impact on blood lipid profile and liver functions (Alanine transaminase [ALT], aspartate transaminase [AST] total protein and albumin).

Results: GLC analysis of fatty acids (FAs) revealed the presence of oleic, palmitic, palmitolic, and linoleic acids more than 70% from total fatty acids in two oils. High-fat diet resulted in a significant increase in plasma lipid profile as well as liver functions. The treatment of rats fed high fat diets with common carp and African catfish oils resulted in a significant decrease in levels of triglycerides (TGs), total cholesterol (TC), low-denisty lipioprotein cholesterol (LDL-c), total cholesterol (TC)/high-denisty lipoprotein cholesterol (HDL-c) and TGs/HDL-c ratios compared with positive control group, while the same treatment with these oils resulted in a significant increase in HDL-c levels compared with positive control group. The intake of common carp and African catfish oils also significantly reduced ALT and AST activities compared with positive control group. Common carp and African catfish oils showed an anti-hyperlipidemic effect in rats feeding on hypercholesterolemic diets.

Conclusion: It could be concluded that these fish oils have a promising role in reducing the harmful effects of high-fat diets. 


Common carp, African catfish, Oils, High fat diet, Lipid profile

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Common carp, African catfish, Oils, High fat diet, Lipid profile





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International Journal of Pharmacy and Pharmaceutical Sciences
Vol 10, Issue 2, 2018 Page: 96-101

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Authors & Affiliations

Medhat Mostafa Abozid
Biochemistry Department, Faculty of Agriculture, Menoufia University,Shibin El-Kom, Egypt,

Hossam Zein
Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt,

Amer Abd El-halem
Department of Lab, Shibin El-Kanater Hospital, Ministry of Health, Egypt

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