Effect of Curcumin on Serum Lipid Composition in Rats Fed High Fat High Cholesterol Diet

DC Field Value Language
dc.contributor.author 김민선 -
dc.contributor.author 장지이 -
dc.contributor.author 예보람 -
dc.contributor.author 김준성 -
dc.contributor.author 김지형 -
dc.contributor.author 이영득 -
dc.contributor.author 박아름이 -
dc.contributor.author 이수진 -
dc.contributor.author 오철홍 -
dc.contributor.author 강도형 -
dc.contributor.author 허수진 -
dc.date.accessioned 2020-07-16T08:31:21Z -
dc.date.available 2020-07-16T08:31:21Z -
dc.date.created 2020-02-11 -
dc.date.issued 2013-07-09 -
dc.identifier.uri https://sciwatch.kiost.ac.kr/handle/2020.kiost/26869 -
dc.description.abstract The purpose of the present study was also investigate the effects of curcumin on serum lipid composition in rats fed high fat&#8231 high cholesterol diet. Sprague-Dawley male rats weighing 120±10 g were randomly assigned to normal diet group (N group), high fat&#8231 high cholesterol diet group (HF group), high fat&#8231 high cholesterol diet with 0.05% curcumin powder supplemented group (CPA group) and high fat&#8231 high cholesterol diet with 0.10% curcumin supplemented group (CPB group). Body weight gain and food efficiency ratio were significantly increased in the N group compared to the HF group, curcumin supplemented groups were significantly decreased compared to the HF group. The serum TG and total-cholesterol contents of the curcumin supplemented were decreased compared to the HF group. The serum HDL-cholesterol and AI of the curcumin supplemented groups were increased compared to the HF group. The serum LDL-cholesterol contents of the curcumin supplemented groups were significantly decreased compared to the HF group. The serum glucose contents of the curcumin supplemented were decreased compared to the HF group. Especially CPB group was significantly reduced compared to the HF group. All of the results supplementation of cucumin may have a pronounced impact on lipid composition in the rats fed high fat&#8231 high cholesterol diet and may have potential usefulness as sources of functional foods. -
dc.description.uri 1 -
dc.language English -
dc.publisher 한국응용생명화학회 -
dc.relation.isPartOf KSABC -
dc.title Effect of Curcumin on Serum Lipid Composition in Rats Fed High Fat High Cholesterol Diet -
dc.type Conference -
dc.citation.conferencePlace KO -
dc.citation.endPage 207 -
dc.citation.startPage 207 -
dc.citation.title KSABC -
dc.contributor.alternativeName 김민선 -
dc.contributor.alternativeName 장지이 -
dc.contributor.alternativeName 예보람 -
dc.contributor.alternativeName 김준성 -
dc.contributor.alternativeName 김지형 -
dc.contributor.alternativeName 이영득 -
dc.contributor.alternativeName 박아름이 -
dc.contributor.alternativeName 이수진 -
dc.contributor.alternativeName 오철홍 -
dc.contributor.alternativeName 강도형 -
dc.contributor.alternativeName 허수진 -
dc.identifier.bibliographicCitation KSABC, pp.207 -
dc.description.journalClass 1 -
Appears in Collections:
Jeju Research Institute > Jeju Marine Research Center > 2. Conference Papers
Jeju Research Institute > Jeju Bio Research Center > 2. Conference Papers
Jeju Research Institute > Tropical & Subtropical Research Center > 2. Conference Papers
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