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EFFECT OF BARLEY ON BLOOD LIPIDS

Shettigar, Pallavi G and Porselvi, . (2012) EFFECT OF BARLEY ON BLOOD LIPIDS. In: Proceedings of Second National Conference on ‘Recent Trends in Food Science & Nutrition Research. Tumkur University, Tumkur, pp. 26-30. ISBN 978-93-82694-01-4

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Abstract

Functional food is any food which provides physiological benefit besides its nutritional profile. The role of functional foods in cardiovascular disorders has been seemingly rising with the rise in prevalence of CVD. Barley contains β-glucan which is found to have a beneficial effect on health by maintaining blood lipid levels. The current paper will investigate the role of barley as a functional food in regulating blood lipids. Experimental Design with one experimental and one control group was used. Women in the age-group of 40-60 years with dyslipidemia were supplemented with Barley cookies for a period of 45 days. The effect of barley cookies on serum cholesterol, triglycerides, HDL, LDL and VLDL was assessed after the supplementation period. A gradual decrease in the mean serum level of total cholesterol, triglycerides, low density lipoprotein was observed during the study period while mean high density lipoprotein showed a gradual increase. There was a significant difference between mean serum cholesterol, triglycerides, high density lipoprotein and low density lipoprotein of experimental and control group at 1% level and very low density lipoprotein at 5% level. This proves the efficacy of barley as a functional food in maintaining blood lipids. β-glucan, the principal component present in barley has shown a beneficial effect on blood lipids by considerably increasing high density lipoprotein and decreasing serum cholesterol, triglycerides, low density lipoprotein and very low density lipoprotein. There is increasing need for such functional foods to prevent the initiation and progression of disease conditions especially metabolic disorders which is at an alarming rise.

Item Type: Book Section
Uncontrolled Keywords: Functional food, barley, blood lipids, hyperlipidemia
Subjects: Hotel Management > WGSHA Manipal
Depositing User: WGSHA EPrints Administrator
Date Deposited: 12 Dec 2012 05:09
Last Modified: 12 Dec 2012 05:09
URI: http://eprints.manipal.edu/id/eprint/77680

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