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Nutrients 2019, 11(2), 301; https://doi.org/10.3390/nu11020301

Influence of Green Leafy Vegetables in Diets with an Elevated ω-6:ω-3 Fatty Acid Ratio on Rat Blood Pressure, Plasma Lipids, Antioxidant Status and Markers of Inflammation

1
College of Agriculture, Environment and Nutrition Sciences, Tuskegee University, Tuskegee, AL 36088, USA
2
Department of Agricultural and Environmental Sciences, College of Agriculture, Environment and Nutrition Sciences, Tuskegee University, Tuskegee, AL 36088, USA
*
Author to whom correspondence should be addressed.
Received: 12 December 2018 / Revised: 25 January 2019 / Accepted: 25 January 2019 / Published: 31 January 2019
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Abstract

The typical Western dietary pattern has an elevated ω-6:ω-3 fatty acid ratio (FAR), which may exacerbate the risk of chronic disease. Conversely, the consumption of diets containing green leafy vegetables (GLVs) have been demonstrated to attenuate disease risk. This study investigated the effects of collard greens (CG), purslane (PL) and orange flesh sweetpotato greens (SPG) on measures of disease risk in rats fed diets with a 25:1 ω-6:ω-3 FAR. Male spontaneously hypertensive rats (SHRs) were randomly assigned to four dietary groups (n = 10/group) with a 25:1 ω-6:ω-3 FAR. Experimental diets contained 4% (dried weight) CG, PL or SPG. Dietary intake, body weight, blood pressure, plasma adiponectin, high sensitivity C-reactive protein (hsCRP), oxygen radical absorbance capacity and lipid profile were determined using standardized procedures. Following a 6-week consumption period, systolic blood pressure, plasma adiponectin, total and low-density lipoprotein (LDL) cholesterol decreased following the consumption of diets containing GLVs. While hsCRP increased in SHRs fed diets containing CG and PL, plasma antioxidant capacity was significantly reduced (p < 0.05) with the consumption of diets containing the GLVs. These findings suggest that CG, PL and SPG have the potential to decrease risks for cardiovascular disease (CVD) associated with the consumption of diets with an elevated ω-6:ω-3 FAR. View Full-Text
Keywords: collard greens; purslane; sweetpotato greens; ω-6:ω-3 fatty acid ratio; cardiovascular disease; spontaneously hypertensive rat collard greens; purslane; sweetpotato greens; ω-6:ω-3 fatty acid ratio; cardiovascular disease; spontaneously hypertensive rat
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Johnson, M.; McElhenney, W.H.; Egnin, M. Influence of Green Leafy Vegetables in Diets with an Elevated ω-6:ω-3 Fatty Acid Ratio on Rat Blood Pressure, Plasma Lipids, Antioxidant Status and Markers of Inflammation. Nutrients 2019, 11, 301.

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