suppression of diet-induced hypercholesterolemia by turtle jelly, a traditional chinese functional food, in rats抑制食源性高胆固醇血症的海龟果冻,一个传统的中国功能性食品,在老鼠.pdfVIP

Hindawi Publishing Corporation Evidence-Based Complementary and Alternative Medicine Volume 2012, Article ID 320304, 15 pages doi:10.1155/2012/320304 Research Article Suppression of Diet-Induced Hypercholesterolemia by Turtle Jelly, A Traditional Chinese Functional Food, in Rats Jian-Hong Wu,1 Qing-Hua Wang,1 Fan Li,1 Yuan-Lan Shu,1 Chi-On Chan,1, 2 Daniel Kam-Wah Mok,1, 2 and Shun-Wan Chan1, 2, 3 1 State Key Laboratory of Chinese Medicine and Molecular Pharmacology, 518057 Shenzhen, China 2 Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong 3 Food Safety and Technology Research Centre, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong Correspondence should be addressed to Shun-Wan Chan, bcswchan@.hk Received 28 April 2012; Revised 6 August 2012; Accepted 28 August 2012 Academic Editor: Y. Ohta Copyright © 2012 Jian-Hong Wu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Consumption of functional foods for lowering serum cholesterol has globally gained acceptance by the general public. Turtle jelly (TJ), also called gui-ling-gao, is a popular traditional functional food in southern China. The hypocholesterolemic effect of consuming TJ was investigated in rats fed with normal diet, high-cholesterol diet or high-cholesterol diet supplemented with simvastatin (3 mg/kg bw per day, p.o.) or TJ (3.3 or 10 mL/kg bw per day, p.o.) for 30 days. TJ markedly reversed the increased serum total cholesterol, increased high-density lipoprotein, and decreased high