Co-Authors:
Bartov, I., Dept. Biochem. Biophys., Texas A and M Univ., College Station, Tex. 77843, United States
Reiser, R., Dept. Biochem. Biophys., Texas A and M Univ., College Station, Tex. 77843, United States
Henderson, G.R., Dept. Biochem. Biophys., Texas A and M Univ., College Station, Tex. 77843, United States
Abstract:
The hypercholesterolemic effects of egg yolk and crystalline cholesterol dissolved in lard were studied in two trials with female rats. The experimental diets contained essentially the same concentrations of cholesterol, fat and protein. Their fatty acid compositions were also almost identical. Serum and liver cholesterol levels were significantly higher in the animals fed cholesterol dissolved in lard, apparently due to the significantly higher retention of neutral steroids. On the other hand, the amounts and composition of fecal bile acids of the rats fed the two sources of cholesterol did not differ significantly. Cholesterol in the diet increased fecal bile acids threefold.
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מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
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