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Effect of feeding Treculia africana seed protein on heart lipids of rats

Food chemistry5(4): 257-261
Effect of feeding Treculia africana seed protein on heart lipids of rats
Feeding of cooked defatted Treculia africana seeds at 5, 10 and 15% protein levels to young rats for a period of 6 weeks significantly affected the heart lipids as compared to rats fed casein at l0% levels. There was a significant increase in heart total lipids, free and esterified cholesterol, total phospholipids, phosphatidyl choline, phosphatidyl ethanolamine and phosphatidic acid + polyglycerophosphatide fraction in rats fed the cooked seeds of Treculia africana at 10% protein level. Feeding of cooked seed protein at 5 and 15% levels reduced free cholesterol and increased triglycerides, as compared to the control. Total phospholipids. phosphatidyl choline and phosphatidic acid + polyglycerophosphatide were decreased in rats fed cooked seeds of Treculia africana at the 5% level. An increased incorporation of palmitate-l-14C glucose-U-14C and NaH232PO4 was observed in heart lipids of rats fed cooked seed protein as compared to rats fed casein.

Accession: 002355649

DOI: 10.1016/0308-8146(92)90157-w

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