فصلنامه دانشگاه علوم پزشکی جهرم (Dec 2011)
The effect of lime on some coagulation and inflammatory factors in atherosclerotic rabbits
Abstract
Introduction:Regarding the increasing incidence of cardiovascular diseases in Iran and the role of inflammatory and coagulation factors in them, this research aimed at studying the effect of fresh juice and whole peel of lime on the above-mentioned factors in rabbits on atherogenic diet. Material and Methods:In this clinical trial, 40 white New Zealand rabbits were randomly divided into 4 groups. All the groups were on hypercholesterolemic diet (1gr/day) for 2 months. The first group (hypercholesterolemic) was the control, and groups 2 and 3 received 5CC and 1gr dried lime peel powder during the study period, respectively. Group 4 used only 2CC olive oil per day. Before and after the study, their weight was measured and a fasting blood specimen was taken from each subject and their plasma fibrinogen, factor VII and CRP were analyzed. Results:Plasma fibrinogen mean showed a significant increase in lime juice and peel consumers compared to hypercholesterolemic control (p=0.03). But plasma coagulation factor VII mean level was not significantly increased (p=0.02). Inflammatory factor (CRP) mean value in all groups was increased but this increase was less in olive oil users (p=0.07). Repeated measure ANOVA was used for statistical analysis.Conclusion:As lime peel and juice causes an increase in the studied factors specially plasma fibrinogen in rabbits on atherogenic diet, it seems that lime juice and peel affect the hepatic synthesis of coagulation and inflammatory factors. But to further confirm the observed effects, similar studies in rabbits with normal diet are recommended to be conducted.
