Effects of Atsumi-kabu(Red Turnip, Brassica campestris L.) Anthocyanin on Serum Cholesterol Levels in Cholesterol-fed Rats(Food & Nutrition)

概要

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Major anthocyanins of root peels of atsumi-kabu (red turnip, Brassica campestris L.) were isolated and identified as cyanidin-3-diglucoside-5-monoglucoside (I, rubrobrassicin), cyanidin-3,5-diglucoside(II), and cyanidin-3-monoglucoside(III). The effects of these anthocyanins on serum cholesterol levels were examined in rats fed for 3 weeks on either a control diet based on lardcholesterol or experimental diets containing 0.03% I or 0.045% of a mixture of II and III (I for experiment 1, and mixture of II and III for experiment 2). Significant increases in serum high density lipoprotein (HDL)-cholesterol levels and significant decreases in the atherogenic index ((total cholesterol-HDL-cholesterol)/HDL-cholesterol) were observed in rats fed on a diet containing I (experiment 1). In experiment 1, total cholesterol-HDL-cholesterol(VLDL-+ LDL-cholesterol) somewhat decreased in rats fed on a diet containing I. A significant decrease in atherogenic index was observed in rats fed on a diet containing the mixture of II and III (experiment 2). Besides, in experiment 2, total cholesterol and total cholesterol-HDL-cholesterol somewhat decreased in rats fed on a diet containing the mixture of II and III.
社団法人日本農芸化学会の論文
1990-01-23