Healthly properties of Jerusalem artichoke flour [Helianthus tuberosus L.]

• Autorzy: Cieslik E. , Kopec A. , Praznik W.
• Języki publikacji: EN

Abstrakty

EN

The research was undertaken to determine the effect of Jerusalem artichoke’s tuber flour - “Jerusalem artichoke flour” on total cholesterol content, concentrations of HDL, LDL+VLDL lipoproteins and triglycerides in blood of experimental rats. The animals were divided into four experimental groups and fed for 24 days with mixtures containing various proportions of Jerusalem artichoke flour. On the last day of the experiment the rodents were anaesthetised and blood was sampled directly from the heart. Total cholesterol, HDL and triglycerides were assayed in blood serum. The content of LDL+ VLDL lipoproteins were calculated from the difference between total cholesterol and HDL lipoproteins. A declining tendency was observed for total cholesterol level and LDL+VLDL lipoproteins when the diet was supplemented with the Jerusalem artichoke flour. On the other hand the amount of triglycerides decreased statistically significantly in blood serum of animals fed diets with 10% and 15% supplement of Jerusalem artichoke flour.

Słowa kluczowe

EN

flour; Helianthus tuberosus; experimental animal; healthy property; rat; lipid profile; Jerusalem artichoke; sunroot zob.Jerusalem artichoke; sunchoke zob.Jerusalem artichoke; earth apple zob.Jerusalem artichoke

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2005
• Tom: 08
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/volume8/issue2/art-37.html

Twórcy

autor

Cieslik E.

• Agricultural University, Al.29 Listopada, 31-425 Krakow, Poland

autor

Kopec A.

autor

Praznik W.

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