{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,29]],"date-time":"2026-08-29T18:37:14Z","timestamp":1788028634804,"version":"build-2784847793"},"reference-count":31,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,7,7]],"date-time":"2025-07-07T00:00:00Z","timestamp":1751846400000},"content-version":"vor","delay-in-days":6,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T00:00:00Z","timestamp":1751328000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100006261","name":"Taif University","doi-asserted-by":"publisher","award":["TU\u2010DSPP\u20102024\u2010174"],"award-info":[{"award-number":["TU\u2010DSPP\u20102024\u2010174"]}],"id":[{"id":"10.13039\/501100006261","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2025,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Kaempferol is a natural flavonoid abundant in many plant\u2010based foods; eatable fruits and vegetables including broccoli. It has been used for its potential health benefits, including hypolipidemic properties and a wide range of pharmacological activities as antioxidants contributing to numerous diseases treatment. The current study aimed to measure kaempferol between microwaved broccoli (MB) samples using high\u2010performance liquid chromatography (HPLC). Also, their potential hypolipidemic properties between hyperlipidemic rats were investigated: MB at different times (1, 2 and 5\u2009min) fed randomly rat groups by 2.5% each with two control groups positive vs. negative, and collected blood samples were used for blood glucose (BG) and lipid profiles cholesterol; CHO, triglycerides; TG, high\u2010density lipoprotein\u2010cholesterol (HDL\u2010c), and low\u2010density lipoprotein\u2010cholesterol (LDL\u2010c) and again for kidney (Urea, Criatinine) and liver (alanine &amp; aspartate aminotransferase) functions with histological analysis. Collected data showed kaempferol levels only in two MB samples (2 &amp; 5\u2009min; about 56 and 68\u2009mg\/100\u2009g, respectively). While the animals' body weight levels declined with different improvements in lipids, kidney, and liver functions. The lowest BG was seen with rats fed a 2\u2009min microwaved cooking period (104.33\u2009\u00b1\u20091.15\u2009mg\/dL) that was close to control rats (102.67\u2009\u00b1\u20092.08\u2009mg\/dL). Also, HDL\u2010c increased and LDL\u2010c decreased while the biggest shown within rats fed 1\u2009min samples (33.80\u2009\u00b1\u20092.83\u2009mg\/dL). Overall, kaempferol in MB demonstrated potential in modulating levels of BG, lipids, kidney, and liver functions between hyperlipidemic models; thus, incorporating MB at 2\u20135\u2009min influenced the antioxidant levels, providing a valuable adjunct to traditional lowering lipid therapy.<\/jats:p>","DOI":"10.1002\/fsn3.70556","type":"journal-article","created":{"date-parts":[[2025,7,7]],"date-time":"2025-07-07T03:51:28Z","timestamp":1751860288000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The Hypolipemic Properties of Kaempferol Presented in Microwaved Cooked Broccoli Between Hyperlipidemic Rat Models"],"prefix":"10.1002","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7305-5155","authenticated-orcid":false,"given":"Asmahan A.","family":"Ali","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food Qassim University  Buraydah Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1644-5528","authenticated-orcid":false,"given":"Huda","family":"Aljumayi","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Sciences Taif University  Taif Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9981-0422","authenticated-orcid":false,"given":"Thamer","family":"Aljutaily","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food Qassim University  Buraydah Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3700-4086","authenticated-orcid":false,"given":"Hani A.","family":"Alfheeaid","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food Qassim University  Buraydah Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nada Bint Abdullah","family":"Al\u2010Zunaidy","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food Qassim University  Buraydah Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6578-0795","authenticated-orcid":false,"given":"Isam A.","family":"Mohamed Ahmed","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University  Riyadh Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-0602-8263","authenticated-orcid":false,"given":"Belal M.","family":"Mohammed","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agriculture and Food Sciences Ibb University  Ibb Yemen"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8509-7344","authenticated-orcid":false,"given":"Nazeha A.","family":"Khalil","sequence":"additional","affiliation":[{"name":"Nutrition and Food Sciences Department, Faculty of Home Economics Menoufia University  Shebin El Kom Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,7,7]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-981-97-6818-9_11"},{"key":"e_1_2_12_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu14245315"},{"key":"e_1_2_12_4_1","doi-asserted-by":"publisher","DOI":"10.1155\/2015\/532984"},{"key":"e_1_2_12_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biopha.2020.110714"},{"key":"e_1_2_12_6_1","doi-asserted-by":"publisher","DOI":"10.2174\/138955711795305335"},{"key":"e_1_2_12_7_1","doi-asserted-by":"publisher","DOI":"10.1055\/s-0031-1279992"},{"key":"e_1_2_12_8_1","unstructured":"Christensen E.2016.\u201cHow to Cook Broccoli 5 Ways.\u201dhttps:\/\/www.thekitchn.com\/how\u2010to\u2010cook\u2010broccoli\u20105\u2010ways\u2010167323."},{"key":"e_1_2_12_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu11102288"},{"key":"e_1_2_12_10_1","doi-asserted-by":"publisher","DOI":"10.1089\/acm.2019.0182"},{"key":"e_1_2_12_11_1","doi-asserted-by":"publisher","DOI":"10.1055\/s\u20100043\u2010103415"},{"key":"e_1_2_12_12_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms24076292"},{"key":"e_1_2_12_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu11020301"},{"key":"e_1_2_12_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.nutres.2008.03.007"},{"key":"e_1_2_12_15_1","volume-title":"The Cardio\u2010Protective Effects of Boiled Broccoli as Nature Kaempferol Dietary Source on Hyperlipidemic Rats","author":"Khalil N. 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