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Effect of Mango Ginger (Curcuma Amada Roxb.) on Lipid Status in Normal and Hypertriglyceridemic Rats

Srinivasan, M. R. and Chandrasekhara, N. (1992) Effect of Mango Ginger (Curcuma Amada Roxb.) on Lipid Status in Normal and Hypertriglyceridemic Rats. Journal of Food Science and Technology, 29 (2). pp. 130-132.

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Abstract

When 10% mango ginger or a comparable level of 10 mg % curcumin was fed with a normal diet or with a sucrose based hypertriglyceridemic diet to adult female albino rats, significant decreases were observed in liver and serum triglycerides. Both mango ginger and curcumin caused significant decreases in liver total lipids and free fatty acids in rats on the normal diet and in liver weight and serum total lipids in rats on the hypertriglyceridemic diet. The curcumin-free lipid fraction from mango ginger when fed at 0.3% level (comparable to 10% mango ginger)with either diet similarly decreased the liver triglycerides on both diets but the liver weight, serum total lipids and triglycerides were decreased only in rats on the hypertriglyceridemic diet. Mango ginger, curcumin or the curcumin-free lipid fraction did not affect fat absorption.

Item Type: Article
Uncontrolled Keywords: mango ginger hypertriglyceridemic lipids triglycerides
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 11 Food Biochemistry
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 11:22
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1565

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