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KMID : 1036720160490020080
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Journal of Nutrition and Health
2016 Volume.49 No. 2 p.80 ~ p.87
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The effect of duck meat treated with turmeric powder intake on the postprandial blood lipid profiles in female university students
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Lee Song-Mi
Ro Hee-Kyong
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Abstract
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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 △-AUC (area under the curve) of postprandial glucose, TG did not change, but △-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.
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KEYWORD
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turmeric powder, duck, LDL-cholesterol, HDL-cholesterol, triglyceride
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