Local Condiment, Iru, Obtained from the Fermentation of Parkia biglobosa Seed Substantially Reduced the Serum Cholesterol Level of Wister Rats

Hypercholesterolaemia is one of the risk factors in coronary heart disease. Hence, this research was designed to investigate the effect of iru on cholesterol levels in hypercholesterolaemic rats. The fermented condiment iru was produced naturally and with starter cultures of Lactobacillus plantarum,...

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Detalles Bibliográficos
Autores principales: Atere, Ayowole Victor, Adedeji, Ayodeji, Akinmoladun, Afolabi Clement, Oyetayo, Victor Olusegun, Akinyosoye, Felix Akinsola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7333003/
https://www.ncbi.nlm.nih.gov/pubmed/32676466
http://dx.doi.org/10.3746/pnf.2020.25.2.153

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7333003/
https://www.ncbi.nlm.nih.gov/pubmed/32676466
http://dx.doi.org/10.3746/pnf.2020.25.2.153

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