Comparison between the Effects of Hydroalcoholic Extract of Dill and Statins on Lipid Profile

Background and Aims: A transient increase of blood concentration of lipids after meal is able to increase the risk of atherogenesis. This study aimed to determine the effects of Anethum graveolens L. (dill) consumption on atherosclerosis and hepatic risk factors. Methods: In an experimental study, 32 male New Zealand rabbits were randomly allocated to four groups to receive normal diet, a diet containing 1% cholesterol, a diet containing 1% cholesterol plus 200 mg/kg dill powder, and a diet containing 10 mg/kg lovastatin. Risk factors of atherosclerosis including glucose, total cholesterol (TC), triglyceride (TG), apolipoprotein B (ApoB), alanine aminotransferase (ALT), aspartate aminotransferase (AST), low density lipoprotein cholesterol (LDL-C), nitrite, nitrate, fibrinogen, and factor VII were measured and compared between different groups. Results: Consumption of dill caused a significant reduction in glucose compared to the hypercholesterolemic diet group. Dill powder significantly decreased LDL-C, TC, AST, ALT, and fibrinogen. No significant differences were found between dill group and hypercholesterolemic diet group in ApoB, factor VII, nitrite, and nitrate. Conclusion: According to our findings, postprandial consumption of dill may have beneficial effects on atherosclerosis and hepatic risk factors.