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http://dx.doi.org/10.3746/jkfn.2004.33.2.299

Effect of Polyphenol Compound from Korean Pear(Pyrus pyrifolia Nakai) on Lipid Metabolism  

Choi, Hee-Jin (Dept. of Food Science and Technology, Yeungnam University)
Park, Jung-Hye (Dept. of Food Science and Technology, Yeungnam University)
Han, Ho-Seok (Dept. of Food Science and Technology, Yeungnam University)
Son, Jun-Ho (Dept. of Food Science and Technology, Yeungnam University)
Son, Kyu-Mok (Division of Food Science, Changwon Junior College)
Bae, Jong-Ho (Dept. of Confectionary Decoration, Daegu Mirae College)
Choi, Chung (Dept. of Food Science and Technology, Yeungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.2, 2004 , pp. 299-304 More about this Journal
Abstract
This study was conducted to investigate the effects of the polyphenol fraction isolated from pear on the reduction of fat accumulation in rats fed on high fat diet for 5 weeks, which was examined by analyzing the lipid composition in serum, liver and feces biochemically. It was shown that the levels of total lipid and total cholesterol in serum were remarkably reduced in polyphenol fraction supplemented group as compared with the control group. The levels of total lipid and triglyceride were also significantly lower in polyphenol group than control group. The contents of total lipid, total cholesterol and triglyceride in feces were tended to be slightly increased in polyphenol group compared to control group. The total protein and albumin of polyphenol groups were lower compared to those of control group, which were not significant.
Keywords
polyphenol compound; pear; lipid metabolism; biologically active substance;
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Times Cited By KSCI : 1  (Citation Analysis)
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