摘要
为研究发酵型八渡笋调节血脂的作用 ,观察了发酵型八渡笋对高脂血症大鼠血清脂质的影响。分别在高脂饲料中加入 2 5 %、5 0 %、10 0 %的发酵型八渡笋为八渡笋低、中、高剂量组。实验周期 4周 ,测定血清中总胆固醇 (TC)、甘油三酯 (TG)和高密度脂蛋白胆固醇 (HDL C)的水平。结果显示发酵型八渡笋各实验组大鼠血清中TC水平明显低于高脂饲料对照组 ,差异有显著性 (P <0 0 5 )。各实验组血清TG水平与高脂饲料对照组比较均有降低 ,但差异无显著性。提示发酵型八渡笋有降低高脂大鼠血清TC水平的作用 。
To observe the effect of Badu fermentable bamboo shoots on the serum lipid level (total cholesterol TC, total TG, high density lipoprotein cholesterol HDL\|C) in hyperlipidemia model rats, 40 Wistar rats were fed with high fat rat chow containing 0\^0%, 2\^5%, 5\^0%, 10\^0% of Badu fermentable bamboo shoots for 4 weeks, 10 rats fed with standard rat chow served as normal control. Serum TC levels in treated groups were lower than that in control with a statistical significance ( P <0\^05). The serum TG level had a tendency of decrease in treated animals comparing with the control, but showed no statistical significance. The results suggest Badu fermentable bamboo shoots can low down serum TC in hyperlipidemia rats, but its effect on serum TG needs further study.
出处
《中国食品卫生杂志》
2002年第3期17-19,共3页
Chinese Journal of Food Hygiene
