Effects of Some Chinese Spices on Body Weights, Plasma Lipids, Lipid Peroxides, and Glucose, and Liver Lipids in Mice
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概要
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The purpose of this study was to investigate the long-term effects of 12 diets, containing small quantities (1%) of different Chinese spices, on plasma lipids, lipid peroxides, and glucose, and liver lipids in mice. The mice were fed with experimental diets containing one of 12 different spices and control diets for 90 day. There was a significant reduction in plasma triacylglycerol concentrations in mice in the star anise, clove and tsao-ko diet groups, and it was significantly higher in cassia diet group. The TBARS values were remarkably reduced in mice in the white pepper and tsao-ko diet groups, and it were significantly increased in the mice administered star anise and fennel. Plasma glucose concentrations were evidently lower in animals in the cassia and tsao-ko diet groups. In conclusion, some spices used in the preparation of Chinese food may have some positive effects on maintaining human health and preventing life-style diseases.
- 2007-05-01
著者
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Suzuki Hiramitsu
香川栄養学園 ハイテクリサーチセンター
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Suzuki Hiramitsu
High Technology Research Center Kagawa Nutrition University:laboratory Of Food Science And Technolog
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SHIRAI Nobuya
National Food Research Institute
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SUZUKI Hiramitsu
National Food Research Institute
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YU Longquan
United Graduate School of Agricultural Science, Tokyo University of Agriculture and Technology
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Yu Longquan
United Graduate School Of Agricultural Science Tokyo University Of Agriculture And Technology
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Shirai Nobuya
National Agriculture And Food Research Organization National Food Research Institute
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Shirai Nobuya
National Agriculture And Food Res. Organization Ibaraki Jpn
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