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CHOLESTEROL LOWERING EFFECT OF DIETARY YEAST AND YEAST FRACTIONS
Author(s) -
ROBBINS E. A.,
SEELEY R. D.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12581.x
Subject(s) - yeast , cholesterol , bakers yeast , biochemistry , cholic acid , food science , biology , chemistry , cholesterol lowering , saccharomyces cerevisiae
Bakers and brewers yeasts, yeast cell walls (bakers yeast glycan), and a protein isolate from yeast (bakers yeast protein) incorporated into the diets of rats partially or totally prevent the elevation of the serum cholesterol in rats fed cholesterol and cholic acid as a hypercholester‐olemic agent. The degree of response depends upon the level of yeast' product in the diet. Bakers yeast glycan incorporated into the diet of hypercholesterolemic rats rapidly and markedly lower the serum cholesterol.