## 1 Introduction  
Dyslipidemia is a disorder of the lipid and lipoprotein metabolism characterized by too-high or too-low blood lipid levels [1]. Abnormal serum lipid levels increase the risk of cardiovascular diseases and can be caused by elevated total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), or triglyceride (TG) levels, or low high-density lipoprotein cholesterol (HDL-C) [2]. Globally, cardiovascular diseases currently represent the primary cause of mortalities, including within Thailand [3]. In fact, the World Health Organization (WHO) [4] estimates that cardiovascular diseases will claim the lives of approximately 23.6 million people by the end of 2030. Regarding Thailand specifically, the Medical Record Section, Service Division, of the Bhumibol Adulyadej Hospital reported that the number of patients with dyslipidemia continues to increase steadily each year. Currently, the recommended treatment options for dyslipidemia include lifestyle modifications and drug therapy [5,6]; however, lipid-lowering drugs can induce adverse side effects. Hence,dietary changes, including reduced fat diets, and increased vegetable and fruit intake, which influence the plasma lipid profile [7], may represent effective alternatives to drug therapy.  
Vegetables and fruits contain dietary phytochemicals, including flavonoids, carotenoids, vitamins, minerals, and dietary fiber, which decrease dyslipidemia and cardiovascular risk [8; 9; 10; 11]. Indeed, their consumption is inversely correlated with plasma TC and LDL-C levels [11]. [PERSON] et al. [7] investigated the effect of vegetable and fruit intake on plasma lipid profiles and oxidative status and reported that the consumption of eight servings of vegetables and fruits per day significantly reduces LDL-C and lipid peroxidation via malondialdehydedehyde (MDA) levels. However, the sensory aspects of fruits and vegetables (i.e., color, smell, flavor, texture) can dissuade patients from consuming adequate amounts. Therefore, altering these characteristics by blending or mixing may improve uptake. Moreover, the combination of vegetables and fruits with various forms of probiotics, such as probiotic powder or probiotic fermented milk, can provide beneficial probiotic and dietary fiber [12].  
Probiotics comprise a group of bacteria that are generally recognized as safe (GRAS) [13] for use in food and human health products, including for the treatment of various diseases [14] while also decreasing the risk of dyslipidemia. _L. paracasei_ are widely utilized as probiotics or synbiotics to improve clinical outcomes. [PERSON] et al. [15] reported that, in a hamster model, ingestion of _L. paracasei_ NTU 101 fermented milk, along with a high-cholesterol diet, significantly reduced serum cholesterol levels, compared to the control group. Furthermore, [PERSON] et al. [16] reported significantly reduced serum cholesterol levels in Wistar rats following consumption of _L. paracasei_ TD3 with a high-fat diet.  
The current 30-day randomized controlled trial therefore aims to investigate the effects of consuming vegetable and fruit juice (VFJ), with probiotic _L. paracasei_, on physical parameters (body weight, BW; body mass index, BMI; and waist circumference, WC) and biological markers (lipid profile, lipid peroxidation, oxidative stress enzymes, and bile acid (BA) level) in dysplasia patients at Bhumibol Adulyadej Hospital. The findings will show that the intake of VFJ with _L. paracasei_ could provide health benefits by improving lipid profiles, lipid peroxidation, and oxidative stress enzyme activity levels.