Effect of curry leaves and cucumber fruit on lipid profile in menopausal women with hyperlipidaemia: a randomized controlled pilot study
Keywords:Hyperlipidemia, Curry leaves, Sliced cucumber, Cardiovascular diseases, Low-density lipoprotein, Coronary heart diseases
Background: Hyperlipidemia increases the risk of developing cardiovascular diseases (CVD). This study was aimed to determine the effect of curry leaves powder and slicing cucumber fruit on hyperlipidemia in the menopausal women of rural communities.
Methods: Thirty menopausal healthy women of rural communities (45–65 years of age) with mild hyperlipidemia were divided and randomly assigned into control group, subjects without any treatment and 2 experimental groups, one group treated with cucumber (100-125 g) and other group treated with curry leaves powder (5 g), once daily for 45 consecutive days. The demographic variables were collected using questionnaire. Fasting blood samples were collected before and after the intervention and determined total cholesterol (TC), low density lipoprotein-cholesterol (LDL-C), high density lipoprotein- cholesterol (HDL-C) and triacyl glycerol (TAG).
Results: TC, LDL-C and TAG were significantly (p <0.05) reduced in the curry leaves powder and cucumber treated groups. HDL-C level (46.1±9.2 mg/dl) was significantly (p <0.05) elevated (average 12%) only in the curry leaves powder treated group. Though the mean values of TC, LDL-C and TAG were elevated in the control group, the elevation was statistically non-significant. Comparing the efficacy of the test substances at the tested doses, HDL-C level in the curry leaves treated group showed statistically significant elevation (p =0.09).
Conclusions: Curry leaves and cucumber were effective in improving HDL-C and lowering of LDL-C and TAG levels in menopausal women with hyperlipidemia, suggest the potential neutraceutical role in treating CVD.
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