The effect of oyster mushroom (Pleurotus ostreatus), its ethanolic extract and extraction residues on cholesterol levels in serum, lipoproteins and liver of rat
| Autor: | L. Kuniak, P Bobek, L Ozdín |
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| Rok vydání: | 1995 |
| Předmět: |
Male
Oyster animal structures Lipoproteins Pharmacognosy Polyporaceae chemistry.chemical_compound biology.animal Medicinal fungi Animals Rats Wistar Medicinal plants Mushroom biology Ethanol Cholesterol Plant Extracts fungi Extraction (chemistry) Body Weight food and beverages biology.organism_classification Diet Rats nervous system chemistry Biochemistry Liver Pleurotus ostreatus psychological phenomena and processes Food Science |
| Zdroj: | Die Nahrung. 39(1) |
| ISSN: | 0027-769X |
| Popis: | Oyster mushroom (Pleurotus ostreatus) is a wood-rotting mushroom industrially grown in Slovakia and other countries on ligno-cellulosic substrates. We have shown in a series of experiments that the addition of 5% of dried oyster mushroom fruiting bodies to diet of experimental animals efficiently reduced the accumulation of cholesterol in serum and liver that was induced either nutritionally or by stimulation of endogenous lipid production. With the aim to study an alternative application of oyster mushroom in the diet and to characterize active substances in more detail, we compared the hypocholesterolemic activity of the whole oyster mushroom with its extracts in aqueous ethanol and with the extraction residues |
| Databáze: | OpenAIRE |
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