Effects of dietary pectin levels and kinds of lipid on serum and tissues cholesterol levels in rats
1985
Lee, J.J. | Han, I.K. (Seoul National Univ., Suwon (Korea R.))
The present study was performed to investigate the effect of three different levels of pectin (0.5, 5, 10%) and two different ratios of polyunsaturated to saturated fatty acid (P/S) on lipid metabolism in rats. Three levels of pectin were incorporated into purified diets with either 5% corn oil or butter as the lipid source. Weanling male rats were fed these diets for 4 weeks. The contents of total lipids and total cholesterols in serum tended to increase with decreasing P/S ratio of dietary fat and pectin levels
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