EFFECT OF RAW VERSUS FLAVOR, BROWNING ANDCAKING REDUCED ONION (ALLIUM CEPA L.)ON BLOOD PRESSURE OF S

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户:sun18903827600
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  Non processed onion(Allium cepa L.) powder or onion powder processed with β-cyclodextrin+1% calcium chloride+1% soluble starch solution were added in the amount of 5%,to the diet of 16 week old Wistar and spontaneously hypertensive rats(SHR) for 5 weeks.36 SHR and Wistar rats were randomly divided into 3 diet groups,each of six,They were named Control,NPO (non processed onion),PO(processed onion).The rats of the Control group were fed diet without onion powder.To NPO and PO groups were added 5% of non processed onion and processed onion,respectively.Body weight gain,food efficiency ratio (FER),blood pressure,angiotensin converting enzyme(ACE) activity and Na excretion of urine and feces were analyzed.The processed onion and non processed onion diet reduced body weight gain without affecting the total food intake in Wistar rats.
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