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Avocado Pear Pulp (Persea americana)-Supplemented Cake Improved Some Serum Lipid Profile and Plasma Protein in Rats

Journal of Medicinal Food 2021년 24권 3호 p.267 ~ 272
Chikwendu Justina Ndirika, Udenta Elizabeth Anamenechukwu, Nwakaeme Timothy Chukwuka,
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 ( Chikwendu Justina Ndirika ) - University of Nigeria Department of Nutrition and Dietetics
 ( Udenta Elizabeth Anamenechukwu ) - University of Nigeria Department of Nutrition and Dietetics
 ( Nwakaeme Timothy Chukwuka ) - University of Nigeria Department of Nutrition and Dietetics

Abstract


Avocado pear pulp (Persea americana) is indigenous to Mexico. It is widely cultivated and consumed all over the world. Its oil is rich in monounsaturated fatty acids (SFAs) and can be used to replace SFAs in a diet to lower low-density lipoprotein (LDL) and raise high-density lipoprotein (HDL). Consumers seek healthy foods that aid in reducing metabolic syndrome. The aim of this study is to evaluate the effects of the best acceptable cakes supplemented with 0%, 10%, 30%, and 50% avocado on the serum lipid profile and plasma protein in rats. Twenty-five rats separated into five groups of four test groups and one control group were fed individually for 14 days, after which blood samples were withdrawn and subjected to biochemical analysis. Intake of cake supplemented with avocado pear pulp resulted in significant (P?

키워드

avocado pulp; cake; rats; serum lipid profile; serum protein; supplementation

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