Hypocholesterolemic factors in foods: a review
2000
Silalahi, J. (Universitas Sumatera Utara, Medan (Indonesia). Fakultas Farmasi)
Atherosclerosis and Coronary Heart Disease (CHD) are degenerative disease, which may be triggerated by many factors, and the diet is an influential factor. The proportion and the type of the three major components of foods; fat, protein and carbohydrate, may affect the progression of atherosclerosis and hence, the incident of CHD. Many of the minor components present in foods have been known to possess hypocholesterolemic activity and therefore reduce CHD incidence. Those minor components include natural antioxidants such as vitamin C, alfa-tocopherol, some carotenoids, flavonoids; phytosterols; n-3 polyunsaturated fatty acids; dietary fibers etc. Based on the recent studies, the role of those components as hypocholesterolemic and antiatherogenic factor is reviewed
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