Almond-citrus peel formulated shortbread modulates plasma lipid profile and oxidative status in hyperlipidemic hypertensive rats

Background Dietary sources of functional foods and nutraceuticals have demonstrated significant potential in treating of hypercholesterolemia and hypertension. Almond nuts ( Terminalia catappa ) and Orange ( Citrus sinensis ) peel have a long folklore history in the treatment of hypercholesterolemia and hypertension. This study aims to investigate the effects of almond and citrus peel formulated shortbread on lipid profile, oxidative stress and antioxidant parameters in high fat diet (HFD)/ N ω-nitro- l -arginine methyl ester hydrochloride ( L -NAME)- induced hyperlipidemic-hypertensive rats. Methods The experimental animals were distributed into eight groups and were orally administered L-NAME (40 mg/kg) and HFD. They were fed with varying amounts of almond and citrus peel formulated shortbread [0.2% citrus peel, 50% almond and combination of almond (50%)-citrus peel (0.2%). Thereafter, the effect of almond and citrus peel-formulated shortbread on the plasma lipid profile and antioxidant indices of the experimental rats were determined. Results The results showed a significant decrease in atherogenic index, total cholesterol, triglycerides, low-density lipoprotein (LDL), malondialdehyde (MDA) and reactive oxygen species in the rats fed with almond and citrus peel formulated shortbread compared to the HFD/L-NAME- induced rats. In addition, the almond and citrus peel formulated shortbread groups showed significant increase in the level of HDL cholesterol and activities of the superoxide dismutase and catalase of the induced rats. Conclusions The results showed that almond and citrus peel-formulated shortbread improved plasma lipid profile and antioxidant status in HFD/L-NAME- induced rats. Intriguingly, the almond (50%)-citrus (0.2%) formulated shortbread had the best antioxidative and antihyperlipidemic effects.