This study aims to evaluate the effect of two fruits with high content of antioxidants namely fig (Ficus carica L) and sycamore (Ficus sycamore) on lowering blood cholesterol in hypercholesterolemic rats. Vitamins A and C, total polyphenols and total flavonoids were determined in fig and sycamore in fresh fruits and after being dried. All these antioxidants were found in considerable amounts in both fig and sycamore. Also, individual phenolic compounds were analyzed by HPLC in both fig and

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... ore. Forty two male albino rats were divided into six groups (7each), the first group received a standard and served as a negative control, the second group received hypercholesterolemic diet and served as a positive control. The other four groups received hypercholesterolemic diet containing different levels from fig and sycamore (3and 5% for each) for 6 weeks. At the end of this period, blood was withdrawn after overnight fasting and biochemical parameters were analyzed. Serum total cholesterol, serum triacylglycerol (TG), serum low density lipoprotein cholesterol (LDL-C), serum very low density lipoprotein cholesterol (VLDL-C), serum high density lipoprotein cholesterol (HDL-C) and atherogenic index (LDL-C/HDL-C) were estimated. Also, the activity of the liver enzymes ALT and AST were determined. Histopathological examination for heart, aorta and liver tissue was done.. Results revealed that the positive control group showed a significant increase in TC, TG, LDL-C, VLDL-C and atherogenic index (LDL-C/HDL-C), while there was a significant decrease in the concentration of serum HDL-C. Also, there was a significant increase in activities of ALT and AST for the positive control group as compared to the negative control group. The histopathological examination of heart, aorta and liver from the positive control group revealed abnormal alterations. All these alteration in biochemical parameters and histopathological examination were more or less normalized in the groups that were fed hypercholesterolemic diet supplemented with different levels from fig and sycamore compared to the negative control group. Depending on these results, it can be concluded that supplementing the hypercholestrolemic diet with either fig or sycamore can exert a hypocholesterolemic effect in rats which was attributed to the potent antioxidant power of these fruits. Consequently, consuming large quantities from these fruits is believed to lower the serum cholesterol levels thus protecting against cardiovascular diseases. Moreover, it can be used in those patients with atherosclerosis as adjuvant therapy.