Effect of Raw and Roasted Bengal Gram on Some Physiological Parameters in Albino Rats

Abstract

Specialists from the world over agree that the basic cause of coronary heart disease is atherosclerosis, which results from a series of changes in the intima of arteries caused by total accumulation of fatty material and fibrous tissue, disrupting its normal architecture. The risk of developing coronary heart disease is positively correlated with the level of serum cholesterol, which can be successfully reduced or controlled by dietary modifications alone. Dietary protein has been recognised for its ability to alter plasma cholesterol levels. While few studies have been reported to evaluate the effect of pulses on serum cholesterol levels the effect of processed legumes need a great deal of exploration. The present study was undertaken to evaluate the effect of raw and roasted Bengal grahi in lowering the serum cholesterol and triglyceride level and histopathological alterations of the heart, aorta and liver on albino rats.