Year: 1985
Type: article
Abstract: Residual fraction from whole fish of sardine (Sardinops melanosticta) cooked and pressed was washed several times with ethanol to release as much of the lipids and solubles in it as possible, and then made into a sardine meal. The sardine meal and the other process fractions, sardine oil and sardine extract, from the original material were substituted respectively for part of either casein or lard in a cholesterol containing diet to be fed to rats. After a restricted feeding trial lasting 35 days, the following results were obtained: The sardine meal diet as well as the sardine oil diet particularly lowered the plasma cholesterol levels in rats, and the hypocholesterolemic effect of the former was also exhibited in the liver cholesterol levels and liver weight. These findings appear to indicate that the factors responsible for the effect are associated with proteins in the meal.
Authors: Yanase, Masaaki, Arai, Kimie
Language: Japanese
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W7208577860