SUMMARY
Effect of raw and cooked nopal (Opuntia ficus indica) ingestion on growth and total cholesterol, lipoproteins, and blood glucose in rats
Two different concentrations (aprox.6 and 12%) and two presentations (raw and cooked) of dehidrated nopal were red to laboratory rats and growth and serum total cholesterol, lipoprotein profile and glucose determined. Samples of raw and cooked nopal were chemically characterized for moisture, protein, ash, crude fiber, ether extract, total dietary fiber, reducing sugars, amino acids, minerals and gross energy. Cooking slightly affected some of the nutrients analyzed. After one month feeding, blood was withdrawn vía intracardiac puncture and serum glucose, al cholesterol, HDL, LDL, and VLDL were determined. Rats red % nopal had lower weight gains (P<0.05) when compared with counterparts fed 6% nopal or the control diet. Consumption of nopal did not affect (P>0.05) glucose, total cholesterol and HDL cholesterol levels. However, rats red raw nopal at the 12% concentration level hada 34% reduction in LDL cholesterol levels; thus, it was concluded that raw nopal had a potentially beneficial effect for hypercholesterolemic individuals.

Key words: Nopal, total cholesterol, lipoproteins, blood glucose, dietary fiber.



Recibido: 12/01/1998
Aceptado: 10/08/1998

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