Format

Send to

Choose Destination
Nahrung. 1991;35(1):47-51.

Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats.

Author information

1
Department of Food Chemistry, Central Food Technological Research Institute, Mysore, India.

Abstract

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.

PMID:
1865890
[Indexed for MEDLINE]

Supplemental Content

Loading ...
Support Center