[Influences of food browning on nutrition. II. Effects of ingestion of non-dialyzable browning substances, dopamelanin and chlorogenic acid on growth and protein and lipid metabolism in rats (author's transl)].
In a previous paper, we reported an inhibitory effect on growth rate and plasma lipid composition in rats of browning substances obtained from ethanol extraction of minced egg plant. In order to know active principle(s) in browning substances, attempts were made to condense the substances and chlorogenic acid was separated. The ingestion of chlorogenic acid and other browning substances such as dopameranin and catechin were examined for their biological activity. Active principle(s) in the browning substances appeared to interfere with digestion and utilization of dietic protein. The principle resided in dialyzable fraction in enzymatically produced materials and in nondialyzable fraction in materials obtained by chemical oxidation. Ingestion of nondialyzable fraction caused an elevation of total serum cholesterol level, but little change in serum fatty acid composition.
D000818:Animals; D001835:Body Weight / Q000187:drug effects*; D002392:Catechin / Q000494:pharmacology; D002726:Chlorogenic Acid / Q000302:isolation & purification / Q000494:pharmacology*; D002784:Cholesterol / Q000097:blood*; D005227:Fatty Acids / Q000097:blood; D008297:Male; D008543:Melanins / Q000302:isolation & purification / Q000494:pharmacology*; D010936:Plant Extracts / Q000032:analysis / Q000494:pharmacology*; D051381:Rats; D014675:Vegetables
D005227:Fatty Acids; D008543:Melanins; D010936:Plant Extracts; D002726:Chlorogenic Acid; D002392:Catechin; D002784:Cholesterol