Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Short Communication
Suppression of Serum Cholesterol Levels in Mice by Adzuki Bean Polyphenols
Shigenori NISHIYusuke SAITOChihiro SOUMAJun KATOHiroshi KOAZEKazunori HIRONAKAMichiyuki KOJIMA
Author information
JOURNALS FREE ACCESS

2008 Volume 14 Issue 2 Pages 217-220

Details
Abstract

When mice fed a high-cholesterol diet were given 0.5 ml of a solution of Adzuki polyphenols (Adzuki- PP; 4 mg/ml) for two weeks via a catheter, the atherosclerotic index of experimental mice was significantly lower than that of the control group, indicating a significant inhibitory effect of Adzuki-PP on serum cholesterol level. In addition, the fecal cholesterol level in the experimental group was significantly higher than that in the control group. Supplementation of Adzuki-PP to a concentration of 290 ppm lowered the solubility of micellar cholesterol in a concentration-dependent manner, indicating that Adzuki-PP inhibits cholesterol micellization. It was therefore suggested that the inhibitory effect of Adzuki-PP on cholesterol micellization in the digestive tract was associated with suppressed serum cholesterol levels.

Information related to the author
© 2008 by Japanese Society for Food Science and Technology
Previous article
feedback
Top