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Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats.
Sambaiah, K. and Srinivasan, K. (1991) Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats. Die Nahrung, 35 (1). pp. 47-51. ISSN 0027-769X
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Abstract
The 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 level.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | spices, hypercholesterolemia |
| Subjects: | 600 Technology > 01 Medical sciences > 09 Human Physiology 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Mar 2018 03:49 |
| Last Modified: | 21 Mar 2018 03:49 |
| URI: | http://ir.cftri.res.in/id/eprint/2336 |
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