Supplement Effect of Cacao Subproducts on the Levels of Blood Glucose and Lipid in Streptozotocin-Induced Diabetic Rats

Lee, Jung-Suk; Kang, Tae-Su; Kwon, Ik-Boo; Lee, Shin-Young

doi:10.13050/foodengprog.2005.9.3.217

Food Eng. Prog. 2005; 9(3):217-225

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2005.9.3.217

Article

Cacao 가공부산물의 첨가 식이가 Streptozotocin 유발 당뇨 쥐의 혈당 및 혈중 지질수준에 미치는 영향

이정숙¹, 강태수², 권익부³, 이신영⁴^,^*

Supplement Effect of Cacao Subproducts on the Levels of Blood Glucose and Lipid in Streptozotocin-Induced Diabetic Rats

Jung-Suk Lee¹, Tae-Su Kang², Ik-Boo Kwon³, Shin-Young Lee⁴^,^*

Author Information & Copyright ▼

¹(주)일화연구소

²도립 충북과학대학 식품생명과학과

³롯데그룹 중앙연구소

⁴강원대학교 바이오산업공학부

¹Ilwha Co. Ltd.

²Department of Food Engineering and Biotechnology, ChungbukProvincial University of Science & Technology

³Lotte Group R & D Center

⁴School of Biotechnology and Bioengineering, Kangwon Natl University

^*Corresponding author: Shin-Young Lee, School of Biotechnology and Bioengineering, Kangwon Natl University, Chunchon 200-701, Korea, Phone: 033-250-6273, E-mail: sylee@kangwon.ac.kr

ⓒ Copyright 2005 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2005