Open AccessDo Saponins Present in Model Systems and Legume Bread Modulate Cholesterol Absorption in vitro and in vivo?
Author(s) -
Zohar Kerem,
Yael Vodovotz,
David J. Bonfil,
Steven J. Schwartz,
Mark L. Failla
Publication year - 2011
Language(s) - English
Resource type - Reports
DOI - 10.32747/2011.7592656.bard
Subject(s) - legume , in vivo , in vitro , functional food , cholesterol , food science , absorption (acoustics) , chemistry , biochemistry , microbiology and biotechnology , traditional medicine , biology , botany , medicine , materials science , composite material
No abstract. The overall general goal of the research project was to provide evidence for the beneficial biological activity of saponins from edible legumes, and to incorporate them into bread hat will become a functional food. Its functionality is in its ability to attenuate the absorption of dietary lipids and cholesterol.