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Prem Jose Vazhacharickal

Cholesterol lowering effect of Tamarind (Tamarindus indica)

Ebook (PDF Format)

Scientific Study from the year 2017 in the subject Chemistry - Bio-chemistry, grade: 1.5, Mar Augusthinose College, course: Biotechnology, language: English, abstract: Aqueous extract of the fruit pulp of Tamarind (Tamarindus indica) were evaluated for cholesterol lowering effect, in vitro, against various fatty food materials. People consume food items made by chicken, beef, mutton, egg and fish and it contains large amount of fat. This study aims to analyze the effect of Tamarindus indica in reducing the cholesterol level in this fat compound using water extract of the pulp. For this fatty food samples like egg yolk, pork fat, chicken fat,… Mehr

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Produktdetails

Weitere Autoren: Mathew, Jiby John / N. K., Sajeshkumar / Babu, Berin
  • ISBN: 978-3-668-51167-5
  • EAN: 9783668511675
  • Produktnummer: 24347139
  • Verlag: GRIN Verlag
  • Sprache: Englisch
  • Erscheinungsjahr: 2017
  • Seitenangabe: 28 S.
  • Plattform: PDF
  • Masse: 1'252 KB

Über den Autor

Dr. Prem Jose Vazhacharickal is currently working as an assistant professor in the Department of Biotechnology, Mar Augusthinose College, Ramapuram, Kerala, India. He received the research training and academic guidance from Prof. Dr. Andreas Buerkert, University of Kassel, Germany.

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