Evaluation of antioxidative and hypolipidemic properties of a novel functional diet formulation of Auricularia auricula and Hawthorn

Auricularia auricula and hawthorn are well known for both traditional food and folk medicine. To develop a novel healthy functional diet (FD), the formulation of A. auricula polysaccharide (AAP) and hawthorn flavones were postulated in present study. In vitro, FD significantly increased the radical-scavenging effects and inhibited LDL oxidation, compared with AAP. In vivo, the hyperlipidemic mice, induced by cholesterolenriched diet, were provided either 150, 300, 450 mg/kg day of FD or 300 mg/kg day of AAP for 12 weeks to evaluate their expected hypolipidemic activity. Compared with CED, both FD and AAP groups could lower serum TC and atherogenic index (AI), improve serum and hepatic antioxidant status. Especially, formulating with hawthorn could enhance hepatic antioxidant status in dose-dependent manner, compared with AAR Thus, it can be concluded that FD may act as a potent hypolipidemic and powerful antioxidant formulation via improving serum lipid profile and inhibiting lipid peroxidation in mice. Industrial relevance: With the development of modern living standard, dyslipidemia has become one of major causes leading to antioxidant stress and atherosclerosis. It is of great significance to maintain the normal body functions by reducing the elevated serum cholesterol to an adequate level. In view of side effects of recent therapies, it is urgent to produce certain health-promoting functional diet against dyslipidemia. Therefore, we studied on a novel functional formulation diet (Auricularia auricula and Hawthorn) against hyperlipidemia, using the traditional both edible and medicinal herbs. The antioxidant and hypolipidemic properties are roundly evaluated in vitro and in vivo with the appropriate animal model. Our research also Suggests the optimum dosage with potent nutritional property. It could provide the future practical application to produce this functional diet as an adjuvant dietetic food. (C) 2008 Elsevier Ltd. All rights reserved.