Purple potato flake reduces serum lipid profile in rats fed a cholesterol-rich diet

Purple potato flake reduces serum lipid profile in rats fed a cholesterol-rich diet

The effect of purple potato flake on cholesterol metabolism was investigated in rats fed a high-cholesterol diet. The hypocholesterolemic action of dietary purple potato flake might be related with caecal fermentation and steroid excretion due to the phosphorus and polyphenols including anthocyanin.

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Bibliographische Detailangaben
Veröffentlicht in:Journal of functional foods 2013-04, Vol.5 (2), p.974-980
Hauptverfasser: Han, Kyu-Ho, Kim, Sun-Ju, Shimada, Ken-ichiro, Hashimoto, Naoto, Yamauchi, Hiroaki, Fukushima, Michihiro
Format: Artikel
Sprache:eng
Schlagworte:
Anthocyanin
Cholesterol
Phosphorus
Purple potato
Rat
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Zusammenfassung:The effect of purple potato flake on cholesterol metabolism was investigated in rats fed a high-cholesterol diet. The hypocholesterolemic action of dietary purple potato flake might be related with caecal fermentation and steroid excretion due to the phosphorus and polyphenols including anthocyanin.
ISSN:1756-4646
DOI:10.1016/j.jff.2013.01.007