Serum Lipid Lowering Effect of DHA Supplemented Bread

Kazunaga Yazawa, Takashi Terano, Tokunori Matsui

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Docosahexaenoic acid (DHA) supplemented breads were prepared, one of which containing 1 g DHA and 0.3 g of eicosapentaenoic acid (EPA). Twenty healthy volunteers with hyperlipidemia consumed the two breads daily for 4 weeks. Serum total cholesterol (TC) and triglyceride (TG) significantly decreased at 4 weeks following consumption (TC/before ingestion 232 and after, 222 mg/dl, TG/before, 204 and after, 147 mg/dl) with concomitant increase in serum DHA and EPA. This lipid of DHA supplemented bread is essentially the same as that of purified DHA capsules in the same amount. This bread could be consumed easily every day and clinically effective for lipid reduction.

Original languageEnglish
Pages (from-to)673-675
Number of pages3
JournalJournal of Oleo Science
Volume50
Issue number8
DOIs
Publication statusPublished - 2001
Externally publishedYes

Fingerprint

Docosahexaenoic Acids
Lipids
Acids
Eicosapentaenoic Acid
Triglycerides
Cholesterol
Capsules

Keywords

  • bread
  • DHA
  • EPA
  • hyperlipidemia

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Serum Lipid Lowering Effect of DHA Supplemented Bread. / Yazawa, Kazunaga; Terano, Takashi; Matsui, Tokunori.

In: Journal of Oleo Science, Vol. 50, No. 8, 2001, p. 673-675.

Research output: Contribution to journalArticle

Yazawa, K, Terano, T & Matsui, T 2001, 'Serum Lipid Lowering Effect of DHA Supplemented Bread', Journal of Oleo Science, vol. 50, no. 8, pp. 673-675. https://doi.org/10.5650/jos.50.673
Yazawa, Kazunaga ; Terano, Takashi ; Matsui, Tokunori. / Serum Lipid Lowering Effect of DHA Supplemented Bread. In: Journal of Oleo Science. 2001 ; Vol. 50, No. 8. pp. 673-675.
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