Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7846910 | Bioactive Carbohydrates and Dietary Fibre | 2017 | 22 Pages |
Abstract
We studied the hypocholesterolemic, antioxidant, hepatoprotective and prebiotic properties of bakery products with the content of pumpkin flour. To study the functional quality of products with pumpkin flour, in vivo studies on the influence of feed mixtures with the addition of bakery products, formulation and manufacturing technology of which were developed by us, were performed on the group of laboratory animals. After six weeks, there was a decrease in hypocholesterolemic values in serum of laboratory animals. When functional bakery products were administered in the diet of laboratory animals, there was a reduction of pathogenic and growth of lactic- and bifidobacteria in the gastrointestinal tract of the studied groups of animals. However, the activity of any enzymes studied did not reach values comparable with healthy animals.
Keywords
ALTunesterified fatty acidsMDAHypolipidemicUFAHDLRDAORACAlanine aminotransferaseHepatoprotective effectsrecommended daily allowanceFunctional foodsAntioxidant activityterminal restriction fragment length polymorphismlactate dehydrogenaseLDHLDLHigh-density lipoproteinslow-density lipoproteinsmalondialdehydeProbioticPumpkin
Related Topics
Physical Sciences and Engineering
Materials Science
Biomaterials
Authors
Lyubov Dyshlyuk, Olga Babich, Alexander Prosekov, Svetlana Ivanova, Valery Pavsky, Yong Yang,