The effect of Almond and hazelnuts on rats exposed to hypercholesterolemia

Objective: This study was conducted to evaluate the possible protective role of almonds and hazelnuts on hypercholesterolemia in rats.
Design: Randomized controlled experimental study.
Animals: Forty randomized male rats of 1-2 months old (average body weight 100-125 gm).
Procedures: Rats were split into 8 groups; 3 rats in each group. Group 1: control group. Group 2: cholesterol group. Group 3: almond group. Group 4: cholesterol + almond group. Group 5: hazelnut group. Group 6: cholesterol + hazelnut group. Group 7: almond + hazelnut group. Group 8: almond + hazelnut + cholesterol group.
Results: the findings indicate that both the almond and hazelnut has cholesterol, LDL-C, VLDL-C and TAG lowering effects. Almond was more potent in decreasing VLDL-C compared with hazelnut. Almond reduced serum total lipids with better efficacy than hazelnut. Also, positive effects of almond and hazelnut in increasing serum HDL-C were revealed. As regards the antioxidant properties, Almond significantly lowered the MDA while hazelnut significantly increased serum NO. There was a significant higher catalase level in Almond group and Hazelnut group compared with the control group. Neither almond nor hazelnut was associated with significant increase in SOD. In addition, almond had more potent antioxidant properties with regard to GSH affection compared with hazelnuts.
Conclusion: The nutritional composition of almond and hazelnut, abundant in unsaturated fatty acids, antioxidant minerals and phenolic compounds, play a significant role in the reduction of inflammation, oxidative stress and lipid profile, making them important alternatives for patients with dyslipidemia.