title: Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats.
abstract: The effect of a few common spices--cumin (Cuminum cyminum, cinnamon (Cinnamomum zeylanicum), ginger (Zingiber officinale), mustard (Brassica nigra) and tamarind (Tamarindus indica)--added to normal and hypercholesterolemia inducing diet on serum and liver cholesterol levels in rats was studied. These spices did not show any cholesterol lowering effect when included in the diet at about 5-fold the normal human intake level.
authors.affiliation: Department of Food Chemistry, Central Food Technological Research Institute, Mysore, India.
authors.forename: K
authors.initials: K
authors.lastname: Sambaiah
authors.forename: K
authors.initials: K
authors.lastname: Srinivasan
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000032:analysis / Q000097:blood; D002935:Cinnamomum zeylanicum; D003212:Condiments; D006937:Hypercholesterolemia / Q000178:diet therapy*; D008055:Lipids / Q000032:analysis / Q000097:blood; D008099:Liver / Q000737:chemistry; D008297:Male; D009149:Mustard Plant; D009929:Organ Size; D010743:Phospholipids / Q000097:blood; D010946:Plants, Medicinal; D051381:Rats; D011919:Rats, Inbred Strains; D014280:Triglycerides / Q000097:blood
chemical_list: D008055:Lipids; D010743:Phospholipids; D014280:Triglycerides; D002784:Cholesterol