Author(s):
1. Aqsa Maryam:
Nawaz Sharif Medical College,Gujrat,Pakistan
2. Hafiza Anam Munir:
Fatima Jinnah Medical University,Lahore,Pakistan
3. Usama Ahmad:
Department of Surgery, Nawaz Sharif Medical College,Gujrat,Pakistan
4. Tayyaba Tahir:
Post-graduate Medical Institute (PGMI),Lahore,Pakistan
5. Awais Zahid:
Post-graduate Medical Institute (PGMI),Lahore,Pakistan
6. Hasan Shujah:
DHQ Hospital Bagh,Azad Jammu Kashmir,
7. Ali Hassan:
National Institute of Health,Islamabad,Pakistan
Abstract:
Parsley is an important culinary herb that is grown widely and used in food preparations. Parsley has vital health benefits and possesses anti-hyperlipidemic and anti-hypercholesterolemic properties. This study was investigated the anti-hypercholesterolemic potential of parsley seeds in male human subjects. It also investigated the chemical composition and phytochemicals of parsley seeds. Results showed that Parsley seeds contain moisture (11.2±0.31)%, ash (8.9±0.63)%, nitrogen free extract (47.5±2.71)%, crude protein (18.37±0.42)%, crude fiber (13.45±1.02)%, and crude fat (0.62±0.32)%. Findings showed that parsley seed contains magnesium (66.17±12.98), calcium (90.23±10.87), zinc (0.81±0.001), potassium (1120.1±13.86), iron (2.17±0.08) and copper (0.41±3.17). Total phenolic content and total flavonoid content were present in significant amounts. The experimental groups (G1 and G2) were given parsley seed powder in capsules of 300mg/d to the G1 group and 600mg/d to the G2 group for the time of 45 days. The result showed that G1 and G2 showed a decrease in plasma lipid parameters and increased high-density lipoprotein content in blood substantially as compared to G0. Thus, it was concluded from the results that parsley seed powder depicts a significant impact on treating hypercholesterolemia.
Page(s):
255-258
Published:
Journal: Pakistan Journal of Pharmaceutical Sciences, Volume: 36, Issue: S1, Year: 2023
Keywords:
Hyperlipidemia
,
Triglycerides
,
Total flavonoid content
,
Total phenolic content
,
hypercholesterolemia
,
Proximate analysis
,
Minerals
,
herb
,
Parsley
,
LDL
,
culinary plant
References:
References are not available for this document.
Citations
Citations are not available for this document.