Effects of anthocyanins extracted from purple corn on hyperlipidemia in albino rats

This experimental research aimed to determine the effect of a diet supplemented with anthocyanins extracted from the crown of Zea mays L. (purple starchy corn) on the concentration of serum lipids and lipoproteins in albino rats. The hypothesis was that the extracts of the pigments or anthocyanins of purple corn have the property of reducing blood lipid levels. An experimental design was carried out, where, first, the pigment was extracted through the process of atomization and boiled aqueous extract known as chicha morada. From this, twelve albino laboratory rats were used, in which the basal lipids were quantified, to subsequently induce hyperlipidemia through the consumption of a high-fat diet for two weeks. Afterwards, the increase in the lipid profile (cholesterol, triglycerides and low-density lipoproteins LDL) was verified by taking blood samples, so the anthocyanins were supplied as a supplementary food, that is, 5% anthocyanin powder and 20% aqueous extract (chicha morada) for two weeks. At the end of the process, the lipid profile was determined, where a reduction of this was achieved in the following terms: triglycerides were reduced by 79.40%, total cholesterol decreased by 66.54% and low-density lipoproteins LDL (bad cholesterol) decreased by 90.74%. Therefore, the use of anthocyanins for the treatment of hyperlipidemia in humans is recommended.