小茴香、肉桂、生姜、芥末和罗望子对诱导性高胆固醇血症大鼠的影响。
Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats.
作者信息
Sambaiah K, Srinivasan K
机构信息
Department of Food Chemistry, Central Food Technological Research Institute, Mysore, India.
出版信息
Nahrung. 1991;35(1):47-51. doi: 10.1002/food.19910350112.
PMID:1865890
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.
摘要
研究了将几种常见香料——孜然（枯茗）、肉桂、姜、芥菜和罗望子添加到正常饮食及诱导高胆固醇血症饮食中，对大鼠血清和肝脏胆固醇水平的影响。当以约正常人类摄入量5倍的水平添加到饮食中时，这些香料未显示出任何降低胆固醇的作用。
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