Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
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Effects of Some Chinese Spices on Body Weights, Plasma Lipids, Lipid Peroxides, and Glucose, and Liver Lipids in Mice
Longquan YUNobuya SHIRAIHiramitsu SUZUKI
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2007 Volume 13 Issue 2 Pages 155-161

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Abstract

The purpose of this study was to investigate the long-term effects of 12 diets, containing small quantities (1%) of different Chinese spices, on plasma lipids, lipid peroxides, and glucose, and liver lipids in mice. The mice were fed with experimental diets containing one of 12 different spices and control diets for 90 day. There was a significant reduction in plasma triacylglycerol concentrations in mice in the star anise, clove and tsao-ko diet groups, and it was significantly higher in cassia diet group. The TBARS values were remarkably reduced in mice in the white pepper and tsao-ko diet groups, and it were significantly increased in the mice administered star anise and fennel. Plasma glucose concentrations were evidently lower in animals in the cassia and tsao-ko diet groups. In conclusion, some spices used in the preparation of Chinese food may have some positive effects on maintaining human health and preventing life-style diseases.

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© 2007 by Japanese Society for Food Science and Technology
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