The effect of duck meat treated with turmeric powder intake on the postprandial blood lipid profiles in female university students.
- Author:
Songmi LEE
1
;
Hee Kyong RO
Author Information
- Publication Type:Original Article
- Keywords: turmeric powder; duck; LDL-cholesterol; HDL-cholesterol; triglyceride
- MeSH: Body Mass Index; C-Reactive Protein; Cholesterol; Curcuma*; Ducks*; Fasting; Female*; Glucose; Humans; Lipoproteins; Meat*; Reference Values; Transferases; Triglycerides
- From:Journal of Nutrition and Health 2016;49(2):80-87
- CountryRepublic of Korea
- Language:Korean
- Abstract: PURPOSE: This study examined the effects of duck meats with turmeric powder on blood lipids in 10 female university students. METHODS: The subjects received duck meat with 0%, 0.1%, 0.2%, and 0.4% turmeric powder and glucose, total cholesterol, triglyceride (TG), high-density lipoprotein (HDL)-cholesterol, and low-density lipoprotein (LDL)-cholesterol in their serums after 30, 60, 90, 120, and 180 min were measured. RESULTS: The average height, weight, and body mass index of subjects were 159.6 ± 2.6 cm, 51.3 ± 3.5 kg, and 20.1 ± 1.0, respectively. The fasting glucose, γ-glutamyl transferase (GGT), glutamic pyruvic transferase (GPT), glutamic oxaloacetic transferase (GOT), c-reactive protein (CRP), and hemoglobin were within the normal range. The Δ-AUC (area under the curve) of postprandial glucose, TG did not change, but Δ-AUC of postprandial total cholesterol and LDL were significantly decreased, and HDL was increased by intake of the duck meat with turmeric powder. CONCLUSION: This study shows that duck meats with turmeric powder affected the postprandial blood lipid levels.
