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Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats.

Sambaiah, K. and Srinivasan, K. (1991) Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats. Die Nahrung, 35 (1). pp. 47-51. ISSN 0027-769X

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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.

Item Type: Article
Uncontrolled Keywords: spices, hypercholesterolemia
Subjects: 600 Technology > 01 Medical sciences > 09 Human Physiology
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Mar 2018 03:49
Last Modified: 21 Mar 2018 03:49
URI: http://ir.cftri.com/id/eprint/2336

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