期刊
JOURNAL OF FUNCTIONAL FOODS
卷 5, 期 2, 页码 974-980出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2013.01.007
关键词
Anthocyanin; Cholesterol; Purple potato; Phosphorus; Rat
资金
- program Cooperation of Innovative Technology and Advanced Research in the Evolution Area (CITY AREA, Development Stage) of the Ministry of Education, Culture, Sports, Science, and Technology of Japan
The effect of purple potato flake on cholesterol metabolism was investigated in rats fed a high-cholesterol diet. The hypocholesterolemic action of dietary purple potato flake might be related with caecal fermentation and steroid excretion due to the phosphorus and polyphenols including anthocyanin. (c) 2013 Elsevier Ltd. All rights reserved.
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