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Title: Hypolipidemic effect of the edible mushroom Agaricus blazei in rats subjected to a hypercholesterolemic diet.
Authors: Miranda, Aline Mayrink de
Ribeiro, Gustavo Meirelles
Cunha, Aureliano Claret da
Silva, Lorena Souza e
Santos, Rinaldo Cardoso dos
Pedrosa, Maria Lúcia
Silva, Marcelo Eustáquio
Keywords: Cholesterol
Functional food
Issue Date: 2014
Citation: MIRANDA, A. M. et al. Hypolipidemic effect of the edible mushroom Agaricus blazei in rats subjected to a hypercholesterolemic diet. Journal of Physiology and Biochemistry, v. 70, p. 215-224, 2014. Disponível em: <>. Acesso em: 05 ago. 2017.
Abstract: The effects of Agaricus blazei intake on the lipid profile of animals fed a hypercholesterolemic diet were evaluated. Thirty-two female Fisher rats were divided into four groups and given the standard AIN- 93 M diet (C), this diet+1 % A. blazei (CAb), a hypercholesterolemic diet with 25 % soybean oil and 1%cholesterol (H) or this diet+1%A. blazei (HAb) for 6 weeks. Food intake, weight gain, liver and serum lipid profiles, activity of aminotransferases [alanine aminotransferase (ALT) and aspartate aminotransferase (AST)], and creatinine and urea levels as well as abdominal fat weight were measured. Histological analysis of kidney and liver tissue was also performed. The HAb group had a higher food intake, but a lower weight gain as compared to group H. This resulted in a significant decrease in abdominal fat weight, to values close to those of groups C and CAb. Supplementing the hypercholesterolemic diet with A. blazei promoted a significant reduction in total and non-HDL cholesterol, as well as in the atherogenic index, as compared to group H, and this effect was more pronounced in the serum. There was no hepatotoxic effect caused by the supplementation of the diets with the mushroom. We conclude that in our experimental model and in the concentration used, A. blazei was effective in improving the lipid profile of the animals.
ISSN: 1877-8755
Appears in Collections:DEALI - Artigos publicados em periódicos

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