Effect of saffron on levels of blood lipids in rats fed a high cholesterol diet

Abstract

Saffron (Crocus sativus Linneatus), a precious spice, is used in food preparation for its yellow‐orange color and strong flavor.Saffron has biological activities including antihumoral, cytotoxic, hypolipidemic, anti‐inflammatory, etc. Rats fed a 2% cholesterol diet have been shown to develop hypercholesterolemia and triglyceridemia, risk factors for atherosclerosis and cardiovascular disease. Thus, in the present study weanling Sprague‐Dawley rats were fed a 2% cholesterol diet for 4 weeks with and without supplementation with water containing saffron (3 mg/L). The experimental groups were: 1, normal diet + water (controls); 2, normal diet + saffron; 3, 2% cholesterol diet + water; and 4, 2% cholesterol diet + saffron. Food and fluid intake was assessed daily and body weight was recorded at 4 weeks. After 4 weeks, the rats were sacrificed after overnight fasting, blood was collected by cardiac puncture and serum was prepared. Serum glucose and lipid levels were assessed. No significant differences were seen in body weight, fluid and food consumption and serum glucose levels among the groups. Serum cholesterol was significantly elevated in the cholesterol‐fed, water‐drinking rats (8.9 + 0.74) and this increase was nearly abolished in the cholesterol‐fed rats drinking saffron (5.14 + 0.33). In comparison, cholesterol‐fed, water‐drinking rats had serum triglyceride (TG) levels equal to the rats fed a normal diet. In contrast, the cholesterol‐fed rats drinking saffron had serum TG levels lowered by more than 50% (p< 0.00001). Therefore, the results of this study indicate that consumption of saffron can reduce serum cholesterol and TG levels in cholesterol‐fed rats, suggesting that saffron may be useful in treatment of hyperlipidemia. This work was partially supported by the College of Graduate Studies, Kuwait University, Kuwait.