Abstract
The effect of pectin on serum lipoprotein cholesterol during and after induction of hypercholesterolemia in rabbits was studied. The addition of 5% pectin to rabbit diets containing 5% fat and 1% cholesterol partly repressed the rise of serum β- and α-lipoprotein cholesterol. Interestingly, the addition of pectin to the basal diet after the induction of hypercholesterolemia actually delayed the return of serum cholesterol levels to baseline values. Several mechanisms to explain the hypocholesterolemic action of pectin are discussed.
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