Effect of Almond Oil Supplementation in Milk on Serum Lipid Profile in Hyperlipidemic Rats

Abstract

Background: Flavored milk, derived from buffalo milk renowned for its calcium and vitamin richness, is increasingly sought after due to global health consciousness and concerns about cardiovascular health. Animal fat, integral to elevating serum lipoprotein levels, undergoes reduction in milk products, complemented by almond oil supplementation, resulting in a healthier product.

Objective: This study aimed to investigate the effects of almond oil milk on hyperlipidemia.

Methodology: This study was carried out to decrease fat levels in flavored milk through almond oil addition, analyzing its physicochemical and sensory attributes alongside its impact on serum lipid profiles.

Results: Proximate composition analysis revealed a decline in moisture and pH content with increasing almond oil concentration, while crude protein, fat, and ash percentages rose. Sensory evaluation highlighted significant treatment effects on taste, flavor, and overall acceptability, with higher ratings for 4% and 5% almond oil treatments. Subsequent rat efficacy studies, initiated with a cholesterol-rich diet to induce hypercholesterolemia, demonstrated a notable impact of almond oil treatments on serum lipid profiles. Cholesterol and LDL levels significantly decreased, while HDL levels increased, and triglycerides decreased, particularly in the T3 group with the highest almond oil concentration.

Conclusions: This study underscores almonds' efficacy in managing lipid profiles and cardiovascular diseases, suggesting the potential of almond-based products in mitigating metabolic ailments.