Abstract
The Journal of the National Science Foundation of Sri Lanka publishes the results of research in all aspects of Science and Technology. The journal also has a website at http://www.nsf.gov.lk/. 2021 Impact Factor: 0.682The JNSF provides immediate open access to its content on the principle that making research freely available to the public supports a greater global exchange of knowledge.Cover :Leatherback (a), green (b - adult & f - hatchling), hawksbill (c) and olive ridley (d) turtles who nest in Sri Lankan beaches, green turtle crawl marks (e) and by-catch of sea turtles in fisheries (c & d)Photo credits: SJ Perera (a & c), WPN Perera (b & e), K Ekaratne (d & f)
Highlights
There appears to be a universal shift towards diets dominated by higher intakes of animal and partially hydrogenated fats, and lower intakes of fibre
The present study investigates the effect of commonly consumed Sri Lankan cowpea cultivars, namely, ‘Dawala’, ‘Waruni’, ‘Bombay’, and ‘MI 35’ on serum lipids, serum antioxidant activity and ceacal bacterial population in Wistar rats
Liver weight (Table 5) was lower (p < 0.05) in WA and DA fed groups compared to the control diet (CD) fed group
Summary
There appears to be a universal shift towards diets dominated by higher intakes of animal and partially hydrogenated fats, and lower intakes of fibre. Due to this change in dietary habits, the whole world faces a problem of growing prevalence of non-communicable diseases (NCDs) such as obesity, diabetes, cardiovascular diseases (CVD). Elevated levels of low density lipoprotein cholesterol (LDL-C) have become a major cause for these diet related chronic diseases (Scott, 2008). Several studies have demonstrated that lowering LDL-C diminishes both cardiovascular and overall mortality; on the contrary higher levels of high density lipoprotein cholesterol (HDL-C) have been shown to lower the risk of coronary heart disease (Ajayi & Ajayi, 2009). The cholesterol lowering mechanism of legumes may be due to the presence of phytic acid, dietary fibre, saponins, phytosterols, proteins, peptides and their amino acid profiles (Reynold et al, 2006)
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