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Effect of Mixed Glucomannan and WheyCalcium on the Serum Cholesterol and Blood Glucose in Rats  

Lee Sook Kyung (Department of Food Engineering, Dankook University)
Sin Gang Lae (Department of Food Engineering, Dankook University)
Kim Young Han (Korean Ginseng product Co., Ltd)
Publication Information
Journal of Food Hygiene and Safety / v.20, no.1, 2005 , pp. 69-72 More about this Journal
Abstract
This study was performed to investigate the effect of mixed glucomannan(G) and wheycalcium(W) on the level of serum cholesterol in rats(Female Sprague-Dawley) fed high cholesterol diet($1.0\%$ : HCD) and also on the level of blood glucose in rats fed high glucose diet ($70\%$ : HGD) for 4 weeks. The results were follows as 1. The level of serum cholesterol were decreased in the rank order HCD>HCDG>HCDGW>ND, 2. HCDG showed a decrese of about $23.84\%$ but HCDGW showed a decrese of about $42.38\%$ compared with the increasing rate of HCD in serum cholesterol, 3. The level of blood glucose were decreased in the rank order HGD>HGDG>HGDGW>ND, 4. HGDG showed a decrese of about $6.63\%$ but HGDGW showed a decrese of about $36.14\%$ compared with the increasing rate of HGD in blood glucose, 5. The mixture of glucomannan and wheycalcium on the serum cholesterol and blood glucose in rats was most effect of all.
Keywords
Glucomannan; Whey calcium; Serum cholesterol; Blood glucose;
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