Proceedings of the KSCN Conference (대한지역사회영양학회:학술대회논문집)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Effects of Garlic, Soy Protein and Taurine on Blood Lipid Profiles in Postmenopausal Hyperlipidemic Model Rats

  • Cheong, Sun-Hee (Department of Food and Nutrition, College of Human Ecology, Inha University) ;
  • Chang, Kyung-Ja (Department of Food and Nutrition, College of Human Ecology, Inha University)
  • Published : 2004.05.01
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Abstract

The purpose of this study was to investigate the effects of garlic, soy protein and taurine on blood lipid profiles in postmenopausal hyperlipidemic model rats. Seventy-two female Sprague-Dawley rats weighing 200g were fed a commercial diet for one week. All rats were ovariectomized and then were randomly assigned to eight groups (high fat diet group; HFD group, 2% garlic powder group; GP group, taurine group; TR group, soy protein group; SP group, 2% garlic powder ＋ taurine group; GP＋TR group, 2% garlic powder+ soy protein group; GP＋SP group, taurine＋soy protein group; TR＋SP group, 2% garlic powder＋taurine＋soy protein group; GP＋TR＋SP group).(omitted)

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