Planta Med 2010; 76 - P103
DOI: 10.1055/s-0030-1251865

Anti-atherogenic and Nephroprotective Effects of Tocotrienol Rich Fraction (TRF) from Palm Oil and Rice Bran Oil

MR Khan 1, S Siddiqui 1, K Parveen 1, WA Siddiqui 1
  • 1Department of Biochemistry, Lipid Metabolism Laboratory, Jamia Hamdard (Hamdard University), New Delhi 110062, India

Vitamin E is the generic term for a group of four tocopherols (TOC) (α, β, γ, δ) and four tocotrienols (T3) (α, β, γ, δ). Oils from oil palm (Elaei guineesis) fruit mesocarp and rice (Oriza sativa) bran are been shown to have high concentration of Tocotrienols (T3). Plam oil contains 78–82% T3 [1]. Several investigators reported that T3 have greater antioxidant activity than TOC, and protect more efficiently against some free radical-related diseases than does TOC. Micromolar amounts of T3 have anti-carcinogenic effect and at nanomolar concentration, α-T3, prevents stroke-related neurodegeneration [2]. Studies were conducted to determine if supplement of tocotrienol rich fraction (TRF) from palm oil (PO) and rice bran oil (RBO) resulted in anti-atherogenic and nephroprotective effects, in a nongenetic rat model of atherosclerosis and nephropathy. Animals were provided with atherogenic, and normal diets along with required dose of TRF, and were maintained for six weeks. The development of atherosclerosis, nephropathy and improvements after treatment were assessed later, using the biochemical and histological assays. Results showed that treatment with TRF significantly inhibited the development of atherogenic factors and minimizes nephritic damage caused by the atherosclerosis and dyslipidemia, in a dose-responsive manner. The results show that treatment with TRF can significantly minimize the risk of coronary artery diseases and nephropathy in hyperlipidemic rats. These findings suggest that low-dose treatment of TRF may provide significant health benefits in the prevention of hyperlipidemic nephropathy and cardiovascular diseases. References: [1] Al-Saqer, JM, Sidhu, JS, et al. (2004) Food Chem 85: 579–583. [2] Husain K, Francois RA, et al. (2009) Pharmacology 83(3): 157–163.