Khan B A, Abraham A, Leelamma S
Department of Biochemistry, University of Kerala, Kariavattom, Trivandrum, India.
Plant Foods Hum Nutr. 1996 Jun;49(4):295-9. doi: 10.1007/BF01091978.
Three groups with 12 weanling male albino rats were group fed for 90 days on a standard laboratory rat diet plus 20% coconut oil either without a supplement or with the addition of 10% curry leaf or 10% mustard seeds. Feed was offered at a level of 10% body weight. At the end of the trial, measurements were made on the total serum cholesterol, high density lipoproteins, low density lipoproteins, and very low density lipoproteins fractions, release of lipoproteins into the circulation, lecithin cholesterol acyl transferase activity and lipoprotein lipase activity. Feed intake and mean body weight of the rats on each treatment was not significantly different. Both spices resulted in a reduction in total serum cholesterol and LDL + VLDL, an increase in the HDL, lower release of lipoproteins into the circulation and an increase in the LCAT activity.
将三组各12只断乳雄性白化大鼠，分别以标准实验室大鼠饲料加20%椰子油进行分组喂养90天，一组不添加补充剂，另外两组分别添加10%咖喱叶或10%芥菜籽。按体重的10%提供饲料。试验结束时，对总血清胆固醇、高密度脂蛋白、低密度脂蛋白和极低密度脂蛋白组分、脂蛋白向循环中的释放、卵磷脂胆固醇酰基转移酶活性和脂蛋白脂肪酶活性进行了测量。各处理组大鼠的采食量和平均体重无显著差异。两种香料均导致总血清胆固醇和低密度脂蛋白+极低密度脂蛋白降低，高密度脂蛋白增加，脂蛋白向循环中的释放减少，卵磷脂胆固醇酰基转移酶活性增加。
