Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 5, Issue 2, Pages 974-980Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.jff.2013.01.007
Keywords
Anthocyanin; Cholesterol; Purple potato; Phosphorus; Rat
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Funding
- program Cooperation of Innovative Technology and Advanced Research in the Evolution Area (CITY AREA, Development Stage) of the Ministry of Education, Culture, Sports, Science, and Technology of Japan
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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. (c) 2013 Elsevier Ltd. All rights reserved.
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