EFFECT OF ADDITION OF ROMANESCO TYPE GREEN CAULIFLOWER TO DIET ON SERUM LIPID PROFILE IN RATS

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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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.