| 凉拌毛笋改善大鼠血脂环境及抗氧化作用研究 |
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| 引用本文： | 施洪飞,申毓军,田卉.凉拌毛笋改善大鼠血脂环境及抗氧化作用研究[J].食品科学,2006,27(7):231-233. |
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| 作者姓名： | 施洪飞 申毓军 田卉 |
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| 作者单位： | 扬州大学旅游烹饪学院；扬州大学体育学院 |
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| 摘 要： | 目的:研究凉拌毛笋在调节血脂和抗氧化方面的保健作用,为应用毛笋进行营养配膳提供科学依据。方法:将凉拌毛笋掺和到饲料中饲养实验性高脂大鼠30d,测定血清TC、TG、HDL-c含量、肝脏SOD活力、GSH-Px活力、睾丸MDA含量。结果:凉拌毛笋能显著降低高脂模型大鼠血清中的TC、TG水平;能提高SOD、GSH-Px活力,降低MDA含量。结论:凉拌毛笋能够改善大鼠的血脂环境,有较好的抗氧化能力。
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| 关 键 词： | 凉拌毛笋 调节血脂 抗氧化 |
| 文章编号： | 1002-6630（2006）07-0231-03 |
| 收稿时间： | 2005-08-20 |
| 修稿时间： | 2005-08-20 |
Effects of Stir-fried Bamboo Shoots on Serum Lipidemia in Hyperlipidemic Rats |
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| SHI Hong-Fei,SHEN Yu-Jun,TIAN-Hui.Effects of Stir-fried Bamboo Shoots on Serum Lipidemia in Hyperlipidemic Rats[J].Food Science,2006,27(7):231-233. |
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| Authors: | SHI Hong-Fei SHEN Yu-Jun TIAN-Hui |
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| Affiliation: | 1.College of Tour and Cuisine, Yangzhou University, Yangzhou 225001, China; 2.College of Physical Education, Yangzhou University, Yangzhou 225009, China |
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| Abstract: | Subject: To investigate the effects of stir-fried bamboo shoots on serum lipidemia and lipid peroxidation in hyperlipidemic rats, to provide a scientific base for the application of bamboo shoots in daily diet. Method: Hyperlipidemic rats were fed with feed stuffs added stir-fried bamboo shoots for 30 days. Then TG, TC and HDL-c level, and activity of SOD, activity of GSH-Px in serum, and MDA level in testes were all assayed. Results: Comparing with control, TC and TG level in serum of stir-fried bamboo shoots group significantly decrease, and MDA level in testes decreases significantly also. The activity of SOD, and activity of GSH-Px in serum also inciease significantly .Conclusion: stir-fried bamboo shoots can improve the serum lipidemia in hyperlipidemic rats, and have the effect of anti-peroxide activity. |
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| Keywords: | stir-fried bamboo serum lipidemia anti-peroxide |
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