摘要
通过对褐蘑菇碱提物降血脂活性的研究,为进一步开发褐蘑菇精加工产品提供理论依据。实验结果表明:三种剂量的褐蘑菇碱提物均能显著降低TC、TG和LDL-C含量,并提高HDL-C含量;褐蘑菇碱提物中,低剂量组在降低TC、LDL-C和提高HDL-C方面均达到了极显著的水平;且在降低TG方面只有低剂量组达到了极显著的水平。
The activity of reducing blood lipid of alkaline extract from brown mushroom was studied in order to provide a theoretical basis for further development of brown mushroom finishing products. The results showed that:three doses of alkali brown mushroom extract can be a significant reduction in TC,TG and LDL-C levels,and increase HDL-C content. The brown mushrooms extract alkaline,low-dose group in the lower TC,LDL-C and improving the area each HDL-C level was significant,in the reduction of TG only low-dose group reached a significant level.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第7期336-338,共3页
Science and Technology of Food Industry
基金
国家发改委重点资助项目子课题(发改办工业[2006]1852号)
关键词
褐蘑菇碱提物
高脂血症
降血脂
brown mushroom alkaline extract
hyperlipidemia
reducing blood lipid