Purple potato flake reduces serum lipid profile in rats fed a cholesterol-rich diet

Kyu-Ho Han; Sun-Ju Kim; Ken-ichiro Shimada; Naoto Hashimoto; Hiroaki Yamauchi; Michihiro Fukushima

Journal of Functional Foods (Apr 2013)

Purple potato flake reduces serum lipid profile in rats fed a cholesterol-rich diet

Kyu-Ho Han,
Sun-Ju Kim,
Ken-ichiro Shimada,
Naoto Hashimoto,
Hiroaki Yamauchi,
Michihiro Fukushima

Affiliations

Kyu-Ho Han: Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan
Sun-Ju Kim: Department of Bio-Environmental Chemistry, Chungnam National University, Daejeon 305-764, Republic of Korea
Ken-ichiro Shimada: Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan
Naoto Hashimoto: Koshi Headquarters, National Agricultural Research Center for Kyushu Okinawa Region, Suya 2421, Koshi, Kumamoto 861-1192, Japan
Hiroaki Yamauchi: Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan
Michihiro Fukushima: Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan; Corresponding author. Tel.: +81 155 49 5557; fax: +81 155 49 5577.

Journal volume & issue: Vol. 5, no. 2
pp. 974 – 980

Abstract

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The effect of purple potato flake on cholesterol metabolism was investigated in rats fed a high-cholesterol diet. The hypocholesterolemic action of dietary purple potato flake might be related with caecal fermentation and steroid excretion due to the phosphorus and polyphenols including anthocyanin.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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