EFFECT OF ADDITION OF ROMANESCO TYPE GREEN CAULIFLOWER TO DIET ON SERUM LIPID PROFILE IN RATS
 
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Pol. J. Food Nutr. Sci. 2008;58(1):119–123
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ABSTRACT
The aim of the present study was to establish the influence of raw and cooked (fresh and frozen) green cauliflower on some biochemical parameters (levels of total cholesterol, HDL, LDL and VLDL cholesterol and triacylglycerols) in rats. The experiment did not show any effect of cauliflower addition to diet on body weight of rats. The data indicated that AIN-93G diet containing 1% cholesterol increased the level of triacylglycerols and LDL + VLDL fractions in comparison with AIN-93 diet alone. Levels of total cholesterol were lower in animals fed the diet with addition of fresh cooked cauliflower as compared to rats given hypercholesterolemic diet with addition of raw vegetable.
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