Functional ingredients and cardiovascular protective effect of pumpkin seed oils


  • S. Y. Al-Okbi Food Sciences and Nutrition Department, National Research Centre
  • D. A. Mohamed Food Sciences and Nutrition Department, National Research Centre
  • E. Kandil Biochemistry Department Faculty of Science, Ain Shams University
  • E. K. Ahmed Biochemistry Department Faculty of Science, Ain Shams University
  • S. E. Mohammed Food Sciences and Nutrition Department, National Research Centre



Adiponectin, European and Egyptian PSO, Hypercholesterolemia, Lipid profile, Oxidative stress, Rats


The objective of the present study was to evaluate the cardiovascular protective effect of Egyptian and European umpkin seed oil (PSO) in hypercholesterolemic rats. Tocopherols, fatty acids (FAs) and unsaponifiable matter (UNSAP) were assessed in both oils. The results showed that α-tocopherol was 108 and 273, γ-tocopherol was 3.95 and 0 and d-tocopherol was 0 and 1.58 mg·100 g-1 oil of the Egyptian and European, respectively. GLC analysis of FAs revealed the presence of linoleic acid as the major fatty acid in both oils. Feeding a hypercholesterolemic diet produced a significant increase in plasma total cholesterol (T-Ch), triglycerides (TGs), low density lipoprotein cholesterol, T-Ch/HDL-Ch, TGs/HDL-Ch and malondialdehyde and a significant reduction in high density lipoprotein cholesterol (HDL-Ch), vitamin E, and adiponectin. Rats fed on hypercholesterolemic diet with either oil showed a significant improvement in all biochemical parameters


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How to Cite

Al-Okbi SY, Mohamed DA, Kandil E, Ahmed EK, Mohammed SE. Functional ingredients and cardiovascular protective effect of pumpkin seed oils. Grasas aceites [Internet]. 2014Mar.30 [cited 2024Apr.12];65(1):e007. Available from: