Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 2
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Cieślik E. , Kopeć A. , Praznik W. 2005. HEALTHLY PROPERTIES OF JERUSALEM ARTICHOKE FLOUR (HELIANTHUS TUBEROSUS L.), EJPAU 8(2), #37.
Available Online: http://www.ejpau.media.pl/volume8/issue2/abs-37.html

HEALTHLY PROPERTIES OF JERUSALEM ARTICHOKE FLOUR (HELIANTHUS TUBEROSUS L.)

Ewa Cieślik1, Aneta Kopeć1, Werner Praznik2
1 Department of Human Nutrition, Agricultural University, Cracow, Poland
2 Institute of Chemistry, University of Agricultural Sciences, Wien, Austria

 

ABSTRACT



The research was undertaken to determine the effect of Jerusalem artichoke’s tuber flour - “Jerusalem artichoke flour” on total cholesterol content, concentrations of HDL, LDL+VLDL lipoproteins and triglycerides in blood of experimental rats. The animals were divided into four experimental groups and fed for 24 days with mixtures containing various proportions of Jerusalem artichoke flour. On the last day of the experiment the rodents were anaesthetised and blood was sampled directly from the heart. Total cholesterol, HDL and triglycerides were assayed in blood serum. The content of LDL+ VLDL lipoproteins were calculated from the difference between total cholesterol and HDL lipoproteins. A declining tendency was observed for total cholesterol level and LDL+VLDL lipoproteins when the diet was supplemented with the Jerusalem artichoke flour. On the other hand the amount of triglycerides decreased statistically significantly in blood serum of animals fed diets with 10% and 15% supplement of Jerusalem artichoke flour.

Key words: Jerusalem artichoke flour, lipid profile, rats.

Ewa Cieślik
Department of Human Nutrition,
Agricultural University, Cracow, Poland
Al. 29 listopada, 31-425 Cracow, Poland
phone/ fax +48126625018
email: rrciesli@cyf-kr.edu.pl

Aneta Kopeć
Department of Human Nutrition,
Agricultural University, Cracow, Poland
Al. 29 listopada, 31-425 Cracow, Poland
phone/ fax +48126625018

Werner Praznik
Institute of Chemistry,
University of Agricultural Sciences, Wien, Austria
Muthgasse 18, A-1190 Wien, Austria

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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