Artichoke as a Tool to Natural Antioxidants for Lowering Diabetics and Hypolipidemia Parameters

Abstract

The present study was carried out to evaluate the different parts of the artichoke plant (leaves and head) and the effect of their extracts (200, 400 and 600 mg/kg body weight rat) as natural antioxidants on hypercholesterolemia and hyper diabetic rats. Chemical composition, fatty acids analysis, free phenolic acids and flavonoids compounds were determined and their bound of them. The results showed that the higher amount of crude protein and the lower in crude fiber were recorded in the artichoke head at 17.85 and 29.61%; whereas, the leaves was recorded at 9.54% in protein and the highest amount of crude fiber was at 32.41%. The artichoke (head) showed a higher content of free total phenolic compounds (14.16 mg/g dry weight) followed by the artichoke (leaves) which contained only 9.06 mg/g dry weight. On the other hand both leaves and head parts of the artichoke showed a lower content of the bound phenolic compounds. The main compounds in the identification of fatty acids were palmitic (16:0), oleic (18:1 n-9) and linoleic (18:2 n-6) acids respectively in the different parts of artichoke. At the end of the biological experiments for four weeks, the results showed that the artichoke head had a significant lowering effect on lipid parameters and serum glucose in hypercholesterolemia and hyperdiabetic rats followed by artichoke leaves. These are caused by the high amounts of antioxidants in the artichoke head and a low content in crude fiber; whereas, the artichoke leaves had the highest content in crude fiber and low in natural antioxidants. Therefore, it may be recommended that feeding with the different parts of artichoke are beneficial and a healthy food, lowering diabetics and hypolipidemic pattern.