Hypocholesterolemic Effect of Peanut Skin and Its Fractions : A Case Record of Rats Fed on a High-Cholesterol Diet

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概要

• 論文の詳細を見る

• Peanut skin (PS) is characterized by almost exclusively consisting of polyphenols and fiber. We fractionated PS into a water-soluble fraction (WSF) and water-insoluble fraction (WIF), and further fractionated WSF into a soluble dietary fiber fraction (DF) and dietary fiber-free, water-soluble fraction (DFF-WSF). Male Sprague-Dawley rats were fed on high-cholesterol diets supplemented with PS and its fractions. PS, WSF, and DFF-WSF decreased the serum lipid and cholesterol levels and increased those in feces. This effect was probably due to the polyphenols that inhibited intestinal cholesterol absorption.

• 社団法人 日本農芸化学会の論文
• 2009-01-23

著者

• UDAGAWA Haruhide

  Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture

• KOBAYASHI HATTORI

  Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture

• ARAI Soichi

  Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture

• TAKITA Toshichika

  Department of Nutritional Science, Faculty of Applied Bioscience, Tokyo University of Agriculture

• TOKUE Chiyoko

  Department of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture

• Shimizu Ibuka

  Department Of Food And Nutritional Sciences Graduate School Of Nutritional And Environmental Science

• Tokue C

  Tokyo Univ. Agriculture Tokyo Jpn

• Tokue Chiyoko

  Department Of Nutritional Science Faculty Of Applied Bio-science Junior College Of Tokyo University

• Arai Soichi

  Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture

• Arai Soichi

  Department Of Agricultural Chemistry The University Of Tokyo

• Arai Soichi

  Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture

• Tadokoro Tadahiro

  Laboratory Of Nutritional Biochemistry Department Of Applied Biology And Chemistry Faculty Of Applie

• MURA Kiyoshi

  Department of Nutritional Science, Tokyo University of Agriculture

• Takita Toshichika

  Department Of Nutrition Tokyo University Of Agriculture

• Takita Toshichika

  Department Offood And Nutritional Science Graduate School Of Agriculture Tokyo University Of Agricul

• Tadokoro Tadahiro

  Faculty Of Applied Bioscience Tokyo University Of Agriculture

• Shimizu Ibuka

  Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture

• Arai Soichi

  Dep. Of Nutritional Sci. Fac. Of Applied Bioscience Tokyo Univ. Of Agriculture

• Arai Souichi

  Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture

• Mura K

  Dep. Of Nutritional Sci. Fac. Of Applied Bioscience Tokyo Univ. Of Agriculture

• Mura Kiyoshi

  Department Of Nutritional Science Tokyo University Of Agriculture

• Takita Toshichika

  Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture

• KOBAYASHI-HATTORI Kazuo

  Department of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture

• SHIMIZU-IBUKA Akiko

  Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The U

• Kobayashi Hattori

  Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture

• Arai Soichi

  Food Safety And Reliability Project Kanagawa Academy Of Science And Technology

• Arai Soichi

  Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo

• Kobayashi Hattori

  Department Of Nutritional Science Faculty Of Applied Bio-science Tokyo University Of Agriculture

• Shimizu Ibuka

  Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni

• Udagawa Haruhide

  Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture

• Mura Kiyoshi

  Department Of Nutritional Science Faculty Of Applied Bioscience Tokyo University Of Agriculture

• ARAI Soichi

  Department of Agricultural Chemicatry, The University of Tokyo

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