[Influences of food browning on nutrition. I. Effects of alcohol extract of egg plant on growth and plasma lipid composition in the rat (author's transl)].

Browning substances are produced on incubation of minced or finely crushed egg plant in alcohol for various periods (from 3 to 12 months). Effects of chronic ingestion of the browning substances were studied on growth rate, general nutrition, and plasma lipids, especially on cholesterol and fatty acid composition in five groups of rats. Control rats (the sixth group) were fed standard diet and water ad libitum. 1. The browning substances reduced the growth rate and nutritional efficiency in the rat. 2. This inhibitory effect was more marked when rats were fed the diet containing advanced browning substances on the longest incubation of 12 months. 3. Ingestion of the browning substances of long incubation caused an elevation of the serum cholesterol level as compared with controls. 4. Analysis of serum fatty acid composition showed in general a reduction in unsaturated fatty acid and an increase in saturated fatty acid, especially in palmitic acid after ingestion of browning substances. 5. Ingestion of lyophilized powder of fresh egg plants also caused inhibition of growth rate and nutritional efficiency.