Johns T, Mahunnah R L, Sanaya P, Chapman L, Ticktin T
School of Dietetics and Human Nutrition, Macdonald Campus of McGill University, Faculty of Agriculture and Environmental Science 21, Ste. Anne de Bellevue, Quebec, Canada.
J Ethnopharmacol. 1999 Jul;66(1):1-10. doi: 10.1016/s0378-8741(98)00179-2.
Reports of plants added to milk and meat-based soups by the Maasai and Batemi in East Africa support a role for phenolic antioxidants and hypocholesterolemic agents in the diet, and provide explanation of the low incidence of cardiovascular disease of populations that traditionally consume high levels of dietary fat and cholesterol. Plant food additives used by the Batemi of Ngorongoro District, Tanzania, were tabulated, based on interviews with 22 informants, while 17 specimens were collected in the field and analyzed for saponin and phenolic content. A total of 81% of the Batemi additives and 82% of those known to be used by the Maasai contain potentially hypocholesterolemic saponins and/or phenolics.
东非马赛族和巴特米族将植物添加到以牛奶和肉类为基础的汤中的报告，支持了酚类抗氧化剂和降胆固醇剂在饮食中的作用，并解释了传统上摄入高脂肪和高胆固醇饮食的人群心血管疾病发病率较低的原因。基于对22名受访者的访谈，列出了坦桑尼亚恩戈罗恩戈罗地区巴特米族使用的植物性食品添加剂，同时在实地收集了17个样本，并分析了其中的皂苷和酚类含量。巴特米族添加剂中有81%以及已知马赛族使用的添加剂中有82%含有潜在的降胆固醇皂苷和/或酚类物质。
