Premium
The effect of leaf protein concentrate from red clover on plasma cholesterol level in rats
Author(s) -
Szymczyk Beata,
Gwiazda Stanislaw,
Hanczakowski Piotr
Publication year - 1995
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740670304
Subject(s) - casein , food science , chemistry , cholesterol , linoleic acid , oleic acid , soybean oil , fatty acid , biochemistry , biology
The effect of native and defatted leaf protein concentrate (LPC) from red clover on plasma cholesterol level in rats was studied. Fat‐free casein was used as a control protein. The native LPC contained 212 g kg −1 of ether extract and oleic acid (C 18: 1 ) was its main fatty acid. LPC protein was relatively poor in sulphur‐containing amino acids. Each protein studied was given to rats with or without soya bean oil. It was found that total cholesterol level in plasma of rats fed with the oil‐containing diets was higher than that of rats fed with the oil‐free diets. Original fat present in the native LPC though rich in unsaturated fatty acids had no hypocholesterolaemic effect. LPC was hypocholesterolaemic compared with casein in diets not containing added soya bean oil, although the difference did not reach statistical significance.