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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Veröffentlicht in:Prev Nutr Food Sci
Hauptverfasser: Atere, Ayowole Victor, Adedeji, Ayodeji, Akinmoladun, Afolabi Clement, Oyetayo, Victor Olusegun, Akinyosoye, Felix Akinsola
Format: Artigo
Sprache:Inglês
Veröffentlicht: The Korean Society of Food Science and Nutrition 2020
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7333003/
https://ncbi.nlm.nih.gov/pubmed/32676466
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2020.25.2.153
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