Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats
作者:
K. Sambaiah,
K. Srinivasan,
期刊:
Food / Nahrung
(WILEY Available online 1991)
卷期:
Volume 35,
issue 1
页码: 47-51
ISSN:0027-769X
年代: 1991
DOI:10.1002/food.19910350112
出版商: WILEY‐VCH Verlag GmbH
数据来源: WILEY
摘要:
AbstractThe effect of a few common spices ‐ cumin(Cuminum cyminum), cinnamon(Cinnamomum zeylanicum), ginger(Zingiber officinale), mustard(Brassica nigra)and tamarind(Tamarindus indica)‐ added to normal and hypercholesterolemia inducing diet on serum and liver cholesterol levels in rats was studied. These spices did not show any cholesterol lowering effect when included in the diet at about 5‐fold the normal human intake
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