Ahmed M. Mohamadin

Ahmed A. Elberry

Hala S. Abdel Gawad

Gehan M. Morsy

Fahad A. Al-Abbasi

Corrigendum to &#x201C;Protective Effects of Simvastatin, a Lipid Lowering Agent, Against Oxidative Damage in Experimental Diabetic Rats&#x201D;

The baobab seed oil has been consumed by humans due to its medicinal and nutrient values for many years. However, the consumption of baobab seed oil has been perceived by different communities as a health risk caused by cyclopropenoid fatty acids (CPFAs), which are carcinogenic ingredients present in the oil. This study investigated the physicochemical properties and fatty acid profile of baobab crude seed oil collected from semiarid areas in Tanzania and determined the effects of heating on the reduction of CPFAs. The baobab seed crude oil was extracted by Soxhlet using n-hexane, and the fatty acid composition of the baobab seed crude oil was determined by gas-liquid chromatography (GLC). Since CPFAs are resistant to lower temperatures, the effect of heating on the CPFA content of baobab crude seed oil was studied at 150&#x00B0;C, 200&#x00B0;C, and 250&#x00B0;C. The <i>A. digitata</i> crude seed oil was found to contain mainly twelve essential fatty acids and two different CPFAs. The most abundant fatty acids were palmitic acid, oleic acid, and linoleic acid in all the baobab population hotspots occurring in Tanzania. There was no significant difference in most physicochemical properties and fatty acid composition across the different semiarid areas in Tanzania. The major breakdown of CPFAs occurs at 200&#x00B0;C, and that would be the optimal temperature recommended for the refining process of the baobab crude oil. The study recommended refining of the baobab oil at higher temperatures ranging from 200&#x2009;-&#x2009;250&#x00B0;C as the best way of reducing CPFAs.

Upendo L. Msalilwa

Edna E. Makule

Linus K. Munishi

Patrick A. Ndakidemi

Physicochemical Properties, Fatty Acid Composition, and the Effect of Heating on the Reduction of Cyclopropenoid Fatty Acids on Baobab (<i>Adansonia digitata</i> L.) Crude Seed Oil

<i>Background</i>. Foods fried with oils at streets contain many harmful substances for health. Locally fried foods are consumed commonly in our society, yet their health effect is not studied. <i>Objective</i>. To assess the effect of palm oil-fried street kokor on liver and kidney biomarkers of Swiss Albino mice. <i>Methods</i>. Thirty-two male and female Swiss Albino mice with the age of 10-12 weeks old were divided randomly into four groups of eight members with equal male and female subgroups. The control group (group I) received only a standard pellet, and the experimental groups (group II, group III, and group IV) received 10%, 20%, and 30% kokor of their daily food consumption, respectively. At the end of the 6<sup>th</sup> week, they were sacrificed by thoracoabdominal incision after anesthetizing by diethyl ether. Blood was taken from each mouse by cardiac puncture and analyzed for liver and kidney function tests. <i>Result</i>. The serum levels of liver damage biomarkers (alanine transaminase (ALT) and aspartate transaminase (AST)) and kidney damage biomarkers (urea and creatinine) of experimental groups were increased significantly relative to the control groups (<span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="19.289pt" style="vertical-align:-0.6370001pt" id="M1" height="9.2729pt" version="1.1" viewBox="-0.0498162 -8.6359 19.289 9.2729"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-81" d="M600 480C600 590 528 650 384 650H143L137 622C222 614 225 607 210 531L130 127C113 41 106 36 23 28L17 0H294L300 28C204 36 195 42 212 127L243 284L314 263C327 263 339 263 352 264C465 271 600 337 600 480ZM508 481C508 351 402 304 329 304C289 304 265 311 250 317L295 559C302 594 310 606 323 611C335 616 350 619 367 619C455 619 508 573 508 481Z"/></g><g transform="matrix(.013,0,0,-0.013,11.658,0)"><path id="g117-91" d="M512 -3V55L134 254V256L512 456V514L75 281V230L512 -3Z"/></g></svg><span class="irelop"></span><span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="21.918pt" style="vertical-align:-0.6370001pt" height="9.2729pt" version="1.1" viewBox="22.8711838 -8.6359 21.918 9.2729"><g transform="matrix(.013,0,0,-0.013,22.921,0)"><path id="g113-49" d="M241 635C89 635 35 457 35 312C35 153 89 -12 240 -12C390 -12 443 166 443 312C443 466 390 635 241 635ZM238 602C329 602 354 454 354 312C354 172 330 22 240 22C152 22 124 173 124 313S148 602 238 602Z"/></g><g transform="matrix(.013,0,0,-0.013,29.161,0)"><path id="g113-47" d="M113 -12C146 -12 170 11 170 46C170 78 146 103 114 103S58 78 58 46C58 11 82 -12 113 -12Z"/></g><g transform="matrix(.013,0,0,-0.013,32.125,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,38.365,0)"><path id="g113-54" d="M153 550H386L412 615L406 623H120L82 318C104 327 142 338 184 338C294 338 347 275 347 187C347 112 305 39 221 39C160 39 119 71 97 89C88 97 80 96 71 90C59 80 50 67 49 57C48 45 52 36 66 23C80 9 123 -12 169 -12C221 -11 288 15 342 59C403 109 431 165 431 225C431 308 366 395 238 395C212 395 165 379 127 364L153 550Z"/></g></svg>).</span></span> Level of biochemical profiles increased as the dose of kokor increased. <i>Conclusions</i>. Palm oil-fried street kokor damaged the liver and kidney of the mice, and the damage was exacerbated as the dose of kokor increased.

Hailemariam Amsalu

Tesaka Wondimnew

Tigist Mateos

Minale Fekadie

Gesese Bogale

The Effect of Palm Oil-Fried Street Kokor on Liver and Kidney Biomarkers of Swiss Albino Mice

Lipid oxidation has been identified as a major deterioration process of vegetable oils, which leads to the production of primary and secondary oxidative compounds that are harmful to human health. Oleoresins of ginger, garlic, nutmeg, pepper, cloves, and cinnamon were extracted and incorporated into coconut oil, and change occurrence on physicochemical properties, thermal stability, shelf life, and antioxidant activity was monitored against the same properties of pure coconut oil. Lipid oxidation was assessed in terms of the free fatty acid level and peroxide value. For the comparison purpose, another oil sample was prepared by incorporating vitamin E too. Results revealed that both peroxide value and FFA of pure and flavored coconut oil samples after a one-week storage period were <span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="38.463pt" style="vertical-align:-0.3499298pt" id="M1" height="8.69875pt" version="1.1" viewBox="-0.0498162 -8.34882 38.463 8.69875"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-52" d="M285 378C315 398 338 416 353 432C373 451 384 474 384 503C384 579 325 635 236 635H235C182 635 136 610 108 579L65 516L85 496C110 533 150 575 205 575C258 575 300 543 300 481C300 407 232 369 141 339L147 310C163 315 188 321 211 321C268 321 338 284 338 192C338 94 288 40 217 40C160 40 119 68 93 91C85 98 77 97 69 91C60 84 47 71 46 58C44 46 48 35 62 22C75 10 116 -12 162 -12C234 -12 424 62 424 224C424 297 373 359 285 376V378Z"/></g><g transform="matrix(.013,0,0,-0.013,6.24,0)"><path id="g113-47" d="M113 -12C146 -12 170 11 170 46C170 78 146 103 114 103S58 78 58 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d="M137 343C167 482 260 545 321 574C357 591 397 603 429 609L423 641C382 634 335 622 295 608C189 570 37 457 37 238C37 84 125 -12 242 -12C362 -12 447 89 447 209C447 311 374 393 267 393C247 393 226 386 204 376L137 343ZM227 337C318 337 361 256 361 173C361 105 336 22 258 22C176 22 126 120 126 240C126 266 127 291 132 310C155 323 189 337 227 337Z"/></g></svg></span> and <span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="38.461pt" style="vertical-align:-0.3499298pt" id="M2" height="8.69875pt" version="1.1" viewBox="-0.0498162 -8.34882 38.461 8.69875"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-52"/></g><g transform="matrix(.013,0,0,-0.013,6.24,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,9.204,0)"><use xlink:href="#g113-55"/></g><g transform="matrix(.013,0,0,-0.013,15.444,0)"><path id="g113-51" d="M412 140C382 77 369 73 315 73H129L270 222C362 320 402 379 402 466C402 571 322 635 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xlink:href="#g113-51"/></g></svg></span> mEq/kg and <span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="38.461pt" style="vertical-align:-0.3499298pt" id="M3" height="8.69875pt" version="1.1" viewBox="-0.0498162 -8.34882 38.461 8.69875"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,6.24,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,9.204,0)"><use xlink:href="#g113-55"/></g><g transform="matrix(.013,0,0,-0.013,15.444,0)"><path id="g113-53" d="M456 178V225H360V632H320C217 496 115 347 20 206V178H280V106C280 40 276 34 189 27V0H445V27C364 34 360 39 360 106V178H456ZM280 225H82C149 335 214 431 278 520H280V225Z"/></g><g transform="matrix(.013,0,0,-0.013,21.684,0)"><use xlink:href="#g113-55"/></g><g transform="matrix(.013,0,0,-0.013,30.83,0)"><use xlink:href="#g117-37"/></g></svg><span class="ibiop"/><svg 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8.69875"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,6.24,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,9.204,0)"><use xlink:href="#g113-55"/></g><g transform="matrix(.013,0,0,-0.013,15.444,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,21.684,0)"><use xlink:href="#g113-53"/></g><g transform="matrix(.013,0,0,-0.013,30.83,0)"><use xlink:href="#g117-37"/></g></svg><span class="ibiop"/><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="28.262pt" style="vertical-align:-0.3499298pt" height="8.69875pt" version="1.1" viewBox="41.3161838 -8.34882 28.262 8.69875"><g transform="matrix(.013,0,0,-0.013,41.366,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,47.606,0)"><use xlink:href="#g113-47"/></g><g transform="matrix(.013,0,0,-0.013,50.57,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,56.81,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,63.05,0)"><use xlink:href="#g113-51"/></g></svg></span> (%), respectively. Saponification value, iodine value, smoke point, and the flashpoint of flavored oil were decreased while increasing the viscosity during storage. The highest phenolic content and DPPH free radical scavenging activity were found in flavored coconut oil. Since spices containing antioxidants, the thermal stability of flavored oil was better than that of pure coconut oil. Both oleoresins and vitamin E-incorporated samples showed the same pattern of increment of FFA and peroxide value during storage; however, those increments were slower than those of pure coconut oil.

Dilini N. Perera

Geeth G. Hewavitharana

S. B. Navaratne

Determination of Physicochemical and Functional Properties of Coconut Oil by Incorporating Bioactive Compounds in Selected Spices

Lipoprotein(a) [Lp(a)], aka &#x201C;Lp little a&#x201D;, was discovered in the 1960s in the lab of the Norwegian physician K&#x00E5;re Berg. Since then, we have greatly improved our knowledge of lipids and cardiovascular disease (CVD). Lp(a) is an enigmatic class of lipoprotein that is exclusively formed in the liver and comprises two main components, a single copy of apolipoprotein (apo) B-100 (apo-B100) tethered to a single copy of a protein denoted as apolipoprotein(a) apo(a). Plasma levels of Lp(a) increase soon after birth to a steady concentration within a few months of life. In adults, Lp(a) levels range widely from &lt;2 to 2500&#x2009;mg/L. Evidence that elevated Lp(a) levels &gt;<?added value=" "?>300&#x2009;mg/L contribute to CVD is significant. The improvement of isoform-independent assays, together with the insight from epidemiologic studies, meta-analyses, genome-wide association studies, and Mendelian randomization studies, has established Lp(a) as the single most common independent genetically inherited causal risk factor for CVD. This breakthrough elevated Lp(a) from a biomarker of atherosclerotic risk to a target of therapy. With the emergence of promising second-generation antisense therapy, we hope that we can answer the question of whether Lp(a) is ready for prime-time clinic use. In this review, we present an update on the metabolism, pathophysiology, and current/future medical interventions for high levels of Lp(a).

Motasim M. Jawi

Jiri Frohlich

Sammy Y. Chan

Lipoprotein(a) the Insurgent: A New Insight into the Structure, Function, Metabolism, Pathogenicity, and Medications Affecting Lipoprotein(a) Molecule

We examined the effects of unsaturated fatty acid (UFA) species and their concentration on the expression of <i>OLE1, </i>which encodes the stearoyl CoA desaturase, in <i>Saccharomyces cerevisiae</i>. We controlled the amount of UFA taken up by the cell by varying the concentration of tergitol in the medium. When cultured with 1&#x2009;mM fatty acid in 0.1&#x0025; tergitol, cells took up much more fatty acid than when cultured with the same concentration of fatty acid at 1&#x0025; tergitol, although the amount incorporated was dependent on UFA species. For each fatty acid tested, we found that the higher uptake (0.1&#x0025; tergitol condition) had a stronger impact on <i>OLE1</i> regulation. A principal product of the desaturase 16:1&#x2206;9, and the nonnative UFA 18:2&#x2206;9,12, most strongly repressed the reporter construct<i> OLE1-lacZ </i>transcription, while the other major product of the desaturase, 18:1&#x2206;9, and the nonnative UFA 17:1&#x2206;10 caused a more diminished response. Based on these results, our initial hypothesis was that <i>OLE1</i> was regulated in response to membrane fluidity; however, subsequent work does not support that idea; we have found that conditions that affect membrane fluidity such as growth temperature and growth with saturated or <i>trans</i> fatty acid supplementation, do not regulate <i>OLE1</i> in the direction predicted by fluidity changes. We conclude that at least one signal that regulates <i>OLE1</i> transcriptional expression is most likely based on the fatty acids themselves.

Marshall Willey

Matt Ochs

Clara Busse

Virginia McDonough

A Transcriptional Regulatory System of the <i>S. cerevisiae OLE1</i> Gene Responds to Fatty Acid Species and Intracellular Amount, and not Simply Membrane Status

Dyslipidemia is an important cause of cardiovascular diseases (CVDs), which are the most prevalent causes of morbidity and mortality. The purpose of this study was to assess the effects of cinnamon on body weight gain, food intake, and serum lipid profiles of albino rats. This study was conducted on 30 healthy male albino rats weighing approximately 130 ± 5 g. The study was divided into the following two experiments: experiment (1), wherein rats were fed a laboratory diet; and experiment (2), wherein rats were fed a high-fat diet. In experiment 1, a total of 15 rats were divided into three groups. Group A (<span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-0.2063999pt" id="M1" height="8.32035pt" version="1.1" viewBox="-0.0498162 -8.11395 27.8368 8.32035" width="27.8368pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-111" d="M495 86L479 114C446 82 419 66 409 66C401 66 401 72 406 97C420 166 436 231 453 297C489 435 454 448 428 448C406 448 384 439 354 422C305 394 222 327 161 247H159L183 345C200 415 194 448 173 448C143 448 82 410 23 351L38 325C64 349 95 371 105 371C111 371 116 365 109 336L25 -4L31 -12C50 -4 77 3 107 9C119 69 132 122 145 168C197 254 321 381 370 381C387 381 393 374 378 305L329 95C309 17 320 -12 345 -12C372 -12 430 19 495 86Z"/></g><g transform="matrix(.013,0,0,-0.013,10.158,0)"><path id="g117-34" d="M535 323V373H52V323H535ZM535 138V188H52V138H535Z"/></g><g transform="matrix(.013,0,0,-0.013,21.421,0)"><path id="g113-54" d="M153 550H386L412 615L406 623H120L82 318C104 327 142 338 184 338C294 338 347 275 347 187C347 112 305 39 221 39C160 39 119 71 97 89C88 97 80 96 71 90C59 80 50 67 49 57C48 45 52 36 66 23C80 9 123 -12 169 -12C221 -11 288 15 342 59C403 109 431 165 431 225C431 308 366 395 238 395C212 395 165 379 127 364L153 550Z"/></g></svg>,</span> untreated control) was fed laboratory diet, Group B <span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="22.287pt" style="vertical-align:-2.26807pt" id="M2" height="11.5564pt" version="1.1" viewBox="-0.0498162 -9.28833 22.287 11.5564"><g transform="matrix(.013,0,0,-0.013,0,0)"><path id="g113-41" d="M300 -147C201 -63 143 98 143 270S200 602 300 686L282 710C136 610 70 450 70 271V270C70 89 136 -72 282 -170L300 -147Z"/></g><g transform="matrix(.013,0,0,-0.013,4.498,0)"><use xlink:href="#g113-111"/></g><g transform="matrix(.013,0,0,-0.013,14.656,0)"><use xlink:href="#g117-34"/></g></svg><span class="irelop"/><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="10.948pt" style="vertical-align:-2.26807pt" height="11.5564pt" version="1.1" viewBox="25.869183800000002 -9.28833 10.948 11.5564"><g transform="matrix(.013,0,0,-0.013,25.919,0)"><use xlink:href="#g113-54"/></g><g transform="matrix(.013,0,0,-0.013,32.159,0)"><path id="g113-42" d="M275 270C275 450 212 609 64 710L45 686C145 604 203 442 203 270S147 -63 45 -147L64 -170C213 -68 275 89 275 270Z"/></g></svg></span> was fed laboratory diet and cinnamon powder (2 g/kg body weight), and Group C <svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-2.26807pt" id="M3" height="11.5564pt" version="1.1" viewBox="-0.0498162 -9.28833 36.8666 11.5564" width="36.8666pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-41"/></g><g transform="matrix(.013,0,0,-0.013,4.498,0)"><use xlink:href="#g113-111"/></g><g transform="matrix(.013,0,0,-0.013,14.656,0)"><use xlink:href="#g117-34"/></g><g transform="matrix(.013,0,0,-0.013,25.919,0)"><use xlink:href="#g113-54"/></g><g transform="matrix(.013,0,0,-0.013,32.159,0)"><use xlink:href="#g113-42"/></g></svg> was fed laboratory diet and cinnamon powder (4 g/kg body weight) for 30 days. In experiment (2), a total of 15 rats were similarly divided into three groups. Group D (<span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-0.2063999pt" id="M4" height="8.32035pt" version="1.1" viewBox="-0.0498162 -8.11395 27.8368 8.32035" width="27.8368pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-111"/></g><g transform="matrix(.013,0,0,-0.013,10.158,0)"><use xlink:href="#g117-34"/></g><g transform="matrix(.013,0,0,-0.013,21.421,0)"><use xlink:href="#g113-54"/></g></svg>,</span> treated control) was fed laboratory diet plus high-fat diet, Group E <svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" style="vertical-align:-2.26807pt" id="M5" height="11.5564pt" version="1.1" viewBox="-0.0498162 -9.28833 36.8666 11.5564" width="36.8666pt"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-41"/></g><g transform="matrix(.013,0,0,-0.013,4.498,0)"><use xlink:href="#g113-111"/></g><g transform="matrix(.013,0,0,-0.013,14.656,0)"><use xlink:href="#g117-34"/></g><g transform="matrix(.013,0,0,-0.013,25.919,0)"><use xlink:href="#g113-54"/></g><g transform="matrix(.013,0,0,-0.013,32.159,0)"><use xlink:href="#g113-42"/></g></svg> was fed cinnamon powder (2 g/kg body weight) mixed with laboratory diet plus high-fat diet, and Group F <span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="22.287pt" style="vertical-align:-2.26807pt" id="M6" height="11.5564pt" version="1.1" viewBox="-0.0498162 -9.28833 22.287 11.5564"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-41"/></g><g transform="matrix(.013,0,0,-0.013,4.498,0)"><use xlink:href="#g113-111"/></g><g transform="matrix(.013,0,0,-0.013,14.656,0)"><use xlink:href="#g117-34"/></g></svg><span class="irelop"/><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="10.948pt" style="vertical-align:-2.26807pt" height="11.5564pt" version="1.1" viewBox="25.869183800000002 -9.28833 10.948 11.5564"><g transform="matrix(.013,0,0,-0.013,25.919,0)"><use xlink:href="#g113-54"/></g><g transform="matrix(.013,0,0,-0.013,32.159,0)"><use xlink:href="#g113-42"/></g></svg></span> was fed cinnamon powder (4 g/kg body weight) mixed with laboratory diet plus high-fat diet daily for 30 days. An administration of 4 g/kg body weight of cinnamon extract powder decreased the final weight by 4.4%, body weight gains by 31.41%, food intake by 1.7%, and food efficiency ratio by 22.38% in hypercholesterolemic adult male rats as well as serum total cholesterol by 31.22%, triglyceride by 24.05%, and LDL-C by 43.49%, with an increase in the levels of HDL-C by 30.16%, furthermore, a significant decrease in serum total cholesterol, triglycerides, and LDL-C levels and increasing serum HDL-C on day 30 were observed <span class="inline_break"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="23.787pt" style="vertical-align:-2.26807pt" id="M7" height="11.5564pt" version="1.1" viewBox="-0.0498162 -9.28833 23.787 11.5564"><g transform="matrix(.013,0,0,-0.013,0,0)"><use xlink:href="#g113-41"/></g><g transform="matrix(.013,0,0,-0.013,4.498,0)"><path id="g113-81" d="M600 480C600 590 528 650 384 650H143L137 622C222 614 225 607 210 531L130 127C113 41 106 36 23 28L17 0H294L300 28C204 36 195 42 212 127L243 284L314 263C327 263 339 263 352 264C465 271 600 337 600 480ZM508 481C508 351 402 304 329 304C289 304 265 311 250 317L295 559C302 594 310 606 323 611C335 616 350 619 367 619C455 619 508 573 508 481Z"/></g><g transform="matrix(.013,0,0,-0.013,16.156,0)"><path id="g117-91" d="M512 -3V55L134 254V256L512 456V514L75 281V230L512 -3Z"/></g></svg><span class="irelop"/><span class="nowrap"><svg xmlns:xlink="http://www.w3.org/1999/xlink" xmlns="http://www.w3.org/2000/svg" width="32.713pt" style="vertical-align:-2.26807pt" height="11.5564pt" version="1.1" viewBox="27.369183800000002 -9.28833 32.713 11.5564"><g transform="matrix(.013,0,0,-0.013,27.419,0)"><path id="g113-49" d="M241 635C89 635 35 457 35 312C35 153 89 -12 240 -12C390 -12 443 166 443 312C443 466 390 635 241 635ZM238 602C329 602 354 454 354 312C354 172 330 22 240 22C152 22 124 173 124 313S148 602 238 602Z"/></g><g transform="matrix(.013,0,0,-0.013,33.659,0)"><path id="g113-47" d="M113 -12C146 -12 170 11 170 46C170 78 146 103 114 103S58 78 58 46C58 11 82 -12 113 -12Z"/></g><g transform="matrix(.013,0,0,-0.013,36.623,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,42.863,0)"><use xlink:href="#g113-49"/></g><g transform="matrix(.013,0,0,-0.013,49.103,0)"><path id="g113-50" d="M384 0V27C293 34 287 42 287 114V635C232 613 172 594 109 583V559L157 557C201 555 205 550 205 499V114C205 42 199 34 109 27V0H384Z"/></g><g transform="matrix(.013,0,0,-0.013,55.343,0)"><use xlink:href="#g113-42"/></g></svg>.</span></span> This finding provides scientific evidence to substantiate the traditional use of cinnamon to treat hyperlipidemia.

Fahadah Naeef Alsoodeeri

Hissah Mohammed Alqabbani

Norah Mubarak Aldossari

Effects of Cinnamon (<i>Cinnamomum cassia</i>) Consumption on Serum Lipid Profiles in Albino Rats

Kamal A. Amin

Abdelgadir M. Homeida

Reda H. ElMazoudy

Khalid S. Hashim

Mahdi Garelnabi

Corrigendum to &#x201C;Dietary Lipids in Health and Disease&#x201D;

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<p><em>Journal of Lipids</em> provides a forum for scientists, physicians, and nutritionists working in all aspects of lipids research. Topics covered include their biochemistry, synthesis, function in health and disease, and nutrition.</p>


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title

Journal of Lipids provides a forum for scientists, physicians, and nutritionists working in all aspects of lipids research. Topics covered include their biochemistry, synthesis, function in health and disease, and nutrition.

Journal of Lipids