2007Journal of Tropical MedicineRequires access

Effects of Soybean Lecithin on the Regulation of Serum Lipid

Tan Jian-bin

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Abstract

Objective To study the effect of soybean lecithin on the level of serum lipid. Methods Male SD rats were random divided into five groups:normal control, hyperlipidemia control, and three experimental groups feeding with soybean lecithin orally at a dose of 0.2 g/kg,0.4 g/kg,and 1.2 g/kg daily.Thirty days later,the levels of TC, TG and HDL-C in serum were measured. Results Compared with the hyperlipidemia control group,the levels of TC and TG in the three experimental groups were significantly decreased (P0.05 to P0.01). Conclusion Soybean lecithin can reduce the level of serum lipid.

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What this paper is about

Objective To study the effect of soybean lecithin on the level of serum lipid. Methods Male SD rats were random divided into five groups:normal control, hyperlipidemia control, and three experimental groups feeding with soybean lecithin orally at a dose of 0.2 g/kg,0.4 g/kg,and 1.2 g/kg daily.Thirty days later,the levels of TC, TG and HDL-C in serum were measured. Results Compared with the hyperlipidemia control group,the levels of TC and TG in the three experimental groups were significantly decreased (P0.05 to P0.01). Conclusion Soybean lecithin can reduce the level of serum lipid.

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Available abstract

Objective To study the effect of soybean lecithin on the level of serum lipid. Methods Male SD rats were random divided into five groups:normal control, hyperlipidemia control, and three experimental groups feeding with soybean lecithin orally at a dose of 0.2 g/kg,0.4 g/kg,and 1.2 g/kg daily.Thirty days later,the levels of TC, TG and HDL-C in serum were measured. Results Compared with the hyperlipidemia control group,the levels of TC and TG in the three experimental groups were significantly decreased (P0.05 to P0.01). Conclusion Soybean lecithin can reduce the level of serum lipid.

Key concepts: Hyperlipidemia, Lecithin, Blood lipids, Egg lecithin, Chemistry, Internal medicine, Cholesterol, Food science

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