INFLUENCE OF UNREFINED SORGHUM OR MAIZE ON SERUM LIPIDS

The rural population in many parts of India consumes sorghum (Jowar) and maize as staple food. The flour made out of these cereals is consumed after cooking or baking on a pan with or without oil. The present study was undertaken in two groups of healthy human volunteers. Each subject of first group...

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Detalles Bibliográficos
Autores principales: Suhasini, G. E., Krishna, D. R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Medknow Publications & Media Pvt Ltd 1991
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3336583/
https://www.ncbi.nlm.nih.gov/pubmed/22556554
Descripción
Sumario:The rural population in many parts of India consumes sorghum (Jowar) and maize as staple food. The flour made out of these cereals is consumed after cooking or baking on a pan with or without oil. The present study was undertaken in two groups of healthy human volunteers. Each subject of first group consumed ground unrefined sorghum (100g) daily as supper for three weeks in the form of pancake. The subjects of second group consumed ground unrefined Maize (50g) daily as supper for three weeks also as pancake. Both the diets showed significant reduction in serum total cholesterol and triglyceride levels with simultaneous increase in HDL cholesterol value.

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