Biochemical response in rats to the addition of curry leaf (Murraya koenigii) and mustard seeds (Brassica juncea) to the diet
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Three groups with 12 weanling male albino rats were group fed for 90 days on a standard laboratory rat diet plus 20% coconut oil either without a supplement or with the addition of 10% curry leaf or 10% mustard seeds. Feed was offered at a level of 10% body weight. At the end of the trial, measurements were made on the total serum cholesterol, high density lipoproteins, low density lipoproteins, and very low density lipoproteins fractions, release of lipoproteins into the circulation, lecithin cholesterol acyl transferase activity and lipoprotein lipase activity. Feed intake and mean body weight of the rats on each treatment was not significantly different. Both spices resulted in a reduction in total serum cholesterol and LDL+VLDL, an increase in the HDL, lower release of lipoproteins into the circulation and an increase in the LCAT activity.
Key wordsCurry leaf Mustard Spices Lecithin cholesterol acyl transferase Lipoproteins Cholesterol
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