by M. U. Eteng, Ph.D., R. R. Ettarh

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The effects of theobromine and an extract of cocoa seeds on lipid parameters were compared in rats. Theobromine (700mg/kg) and cocoa extract were administered orally on four consecutive days and serum obtained for lipid analysis. Theobromine caused significant (P<0.01 to P<0.001) decreases in total serum cholesterol, LDL-cholesterol and triglycerides, but significantly (P<0.00 I ) elevated HDL-cholesterol. Cocoa seed extract containing an equivalent amount of theobromine induced significant (P<0.01 to P<0.001) increases in all the lipid parameters relative to control rats. The results suggest that hypercholeiterolemic effect observed with cocoa extract is not due to the alkaloid theobromine but may rather be caused by some other constituent of the extract.
KEY WORDS: Theobromine, Cocoa extract, HDL-cholesterol, Lipid parameters

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Prof Mbeh Eteng

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Mbeh Eteng is a Professor of Biochemistry in the Faculty of University of Calabar. He holds a Ph.D from the University of Calabar (2000). He was Dean of Faculty of Basic Medical Science (2012-2016) and Chairman Committee of Deans (2014-2015). Member Governing Board UCTH, Calabar (2018 -till date). Fellow, Institute of Co-operate Administration. His current area of research is on malaria/prostrate hyperplaxia and medicinal plants research and use in management. He has successfully supervised 25 Ph.Ds.
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