Acceptability of diets containing olive oil fried sardines (Sardina pilchardus) in the prevention of dietary hypercholesterolaemia in rats |
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Authors: | F J S nchez-Muniz,E Hig n,F Cava,J M Viejo |
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Affiliation: | F J Sánchez-Muniz,E Higón,F Cava,J M Viejo |
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Abstract: | Garlic (Allium sativum L) bulb explants produced undifferentiated white globular callus when grown on MS medium having 2,4-dichlorophenoxy-acetic acid (2,4-D) and Kinetin (Kn). Such callus when grown on medium having indole-3-yl-acetic acid (IAA) and/or Kn developed into the differentiating callus which had comparatively more allicin than that of undifferentiated callus. The effect of sucrose, NH/NO ratios and hormone concentrations on growth and allicin development in the callus was investigated. There was a significant increase in allicin development in callus when grown for up to 4 weeks on medium (a) having sucrose at 3% and 5% levels; (b) having NH and NO ratios at 2:1 and 1;1; and (c) with Kn alone at a concentration of 0.5 mg litre?1, which produced a tenfold increase in allicin content. |
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Keywords: | Olive oil fried sardines food intake weight gain hepatosomatic index serum cholesterol |
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