Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiata L. Wilczek) in rats

Hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans (Vigna radiata L. Wilczek) in rats

This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw, sprouted, and boiled were included at 30% level in the diet of seven weeks old male Wistar rats maintained for 5 weeks on high (0...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food biochemistry 2018-02, Vol.42 (1), p.e12457-n/a
Hauptverfasser: Liyanage, Ruvini, Kiramage, Chathuranga, Visvanathan, Rizliya, Jayathilake, Chathuni, Weththasinghe, Pabodha, Bangamuwage, Ruksheela, Chaminda Jayawardana, Barana, Vidanarachchi, Janak
Format: Artikel
Sprache:eng
Schlagworte:
hypocholesterolemic
mung bean
processing
serum cholesterol
serum glucose
Wistar rats
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw, sprouted, and boiled were included at 30% level in the diet of seven weeks old male Wistar rats maintained for 5 weeks on high (0.5%) cholesterol diet in comparison with control diet. Low serum glucose and triglyceride concentrations (p 
ISSN:0145-8884
1745-4514
DOI:10.1111/jfbc.12457