A Possibility of utilization of Mallow (MaIva sylvestris) and Hummayd (Rumex vesicarius) leaves for improving serum lipid profiles in hypercholesterolemic rats

Mallow and hummayd leaves are Egyptian countryside common leafy vegetables. The aqueous extract of these leaves were used for estimating their total phenols and flavonoids contents and measuring the antioxidant activity. As well, mallow and hummayd leaves were cooked and mixed in ratios of 1:3, 1:2, 1:1, 2:1 or 3:1, respectively, and mixed with some natural additives for producing natural soup. The sensory evaluation of these products was carried out. Then, the biological assessment was done on rats fed a hypercholesterolemic diet to measure the effect of orally feeding mallow and hummayd leaves soup on the serum total fat and cholesterol levels. Also, body weight gain, food intake and food efficiency rate were measured.
Results showed that the total phenols and flavonoids content in the aqueous extract of the mallow leaves were 31.68 mg gallic acid equivalent (GAE) /g and 17.51mg quercetin acid equivalent (QE)/g, respectively. While the total phenols and flavonoids contents were 23.4 mg GAE/g and 12.30 mg QE/g, respectively, in the aqueous extracts of hummayd leaves which is directly proportional to the antioxidant activity at rates 45.24% of mallow leaves and 28.13% of hummayd leaves. Generally, the sensory evaluation of these products showed high degrees for sensory acceptance. The 3 mallow: 1 hummayd leaves soup had the highest score. The results of the biochemical assessment showed that there was a significant decrease in the incidence of all levels of total cholesterol, triglycerides, low-density lipoprotein and very low density, while it was noted a significant increase in the level of high-density lipoprotein with increasing doses intake of blend soup.
In general, the current study illustrated the importance of mallow and hummayd leaves consumption and their values in reducing the weight and improving lipid profile. The study recommends, also, the inclusion in nutrition education programs to illustrate the importance of green leafy vegetables especially mallow and hummayd for being cheap and easy obtain.