The Hypolipemic Properties of Kaempferol Presented in Microwaved Cooked Broccoli Between Hyperlipidemic Rat Models

Kaempferol is a natural flavonoid abundant in many plant-based foods; eatable fruits and vegetables including broccoli. It has been used for its potential health benefits, including hypolipidemic properties and a wide range of pharmacological activities as antioxidants contributing to numerous diseases treatment. The current study aimed to measure kaempferol between microwaved broccoli (MB) samples using high-performance liquid chromatography (HPLC). Also, their potential hypolipidemic properties between hyperlipidemic rats were investigated: MB at different times (1, 2 and 5 min) fed randomly rat groups by 2.5% each with two control groups positive vs. negative, and collected blood samples were used for blood glucose (BG) and lipid profiles cholesterol; CHO, triglycerides; TG, high-density lipoprotein-cholesterol (HDL-c), and low-density lipoprotein-cholesterol (LDL-c) and again for kidney (Urea, Criatinine) and liver (alanine & aspartate aminotransferase) functions with histological analysis. Collected data showed kaempferol levels only in two MB samples (2 & 5 min; about 56 and 68 mg/100 g, respectively). While the animals' body weight levels declined with different improvements in lipids, kidney, and liver functions. The lowest BG was seen with rats fed a 2 min microwaved cooking period (104.33 ± 1.15 mg/dL) that was close to control rats (102.67 ± 2.08 mg/dL). Also, HDL-c increased and LDL-c decreased while the biggest shown within rats fed 1 min samples (33.80 ± 2.83 mg/dL). Overall, kaempferol in MB demonstrated potential in modulating levels of BG, lipids, kidney, and liver functions between hyperlipidemic models; thus, incorporating MB at 2-5 min influenced the antioxidant levels, providing a valuable adjunct to traditional lowering lipid therapy.