Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/2336/
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| Title |
Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats.
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| Creator |
Sambaiah, K.
Srinivasan, K. |
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| Subject |
09 Human Physiology
30 Spices/Condiments |
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| Description |
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.
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| Date |
1991
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/2336/1/Die%20Nahrung%2035%20%281991%29%201%2C%2047-51.pdf
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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