Hypocholesterolemic effect of fish proteins and fish oils in albino rats

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dc.contributor.authorNair, P.G.V.
dc.contributor.authorDevadasan, K.
dc.contributor.authorAntony, P.D.
dc.date.accessioned2013-06-05T09:37:40Z
dc.date.available2013-06-05T09:37:40Z
dc.date.issued1982
dc.description.abstractCasein or fish proteins (from Nemipterus japonicus), as the main source of protein and groundnut oil or sardine as the main source of fat, were used in four different combinations in diets of four groups of 5 week-old albino rats to see their effect on the cholesterol levels in the serum, liver and heart of the animals. Casein groundnut oil group (control)had the highest level of serum cholesterol and casein-fish oil group, the lowest. Fish protein-groundnut oil-fed animals also showed a significantly lower level of serum cholesterol, suggesting a hypocholesterolemic effect in the case of fish protein also. However, in the case of fish protein-fish oil group, the lowering of cholesterol was not as pronounced as would be expected of a combined hypocholesterolemic effect of fish oil and fish protein. The pattern of increase in liver cholesterol levels. Significance of these finding are discuseden_US
dc.identifier.citationHarvest and Post-harvest Technology of Fish Proceedings of th Symposium on Harvest and Post-harvest Technology of Fish during 24-27 November,1982 at Cochin, ed by. Ravindran,K. et al, 445-451en_US
dc.identifier.urihttp://hdl.handle.net/123456789/188
dc.language.isoenen_US
dc.publisherSociety of Fishery Technologists (India)en_US
dc.subjectFish oilen_US
dc.subjectfish proteinsen_US
dc.subjectcholesterolen_US
dc.titleHypocholesterolemic effect of fish proteins and fish oils in albino ratsen_US
dc.typeArticleen_US
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