Canthium coromandelicum Leaf as a Functional Food

dc.contributor.author	Bandara, W.V.R.T.D.G.
dc.contributor.author	Ekanayake, S.
dc.contributor.author	Jansz, E.R.
dc.contributor.author	Balasubramanium, K.
dc.date.accessioned	2013-05-15T04:01:39Z
dc.date.available	2013-05-15T04:01:39Z
dc.date.issued	2009
dc.identifier.citation	Bandara, W.V.R.T.D.G., Ekanayake, S., Jansz, E.R., & Balasubramanium, K. (2009). Canthium coromandelicum Leaf as a Functional Food. Vidyodaya Journal of Science, 14, 105-109.	en-US
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/1076
dc.description.abstract	Canthium coromandelicum (Sinhala-Kara) leaf is consumed in the form of a 'Sambal' and 'Malluma' mixed with coconut. It shows a hypocholesterolaemic effect on Wistar rats which is due to high molecular weight pectin (up to 2 million Daltons) as determined by Sepharose (2B) gel chromatography and present in a content of 1.8-3.4% on dry weight. Together with its mild hypoglycaemic effect reported previously its hypocholesterolaemic effect is now hypothesized to be due to the effect of high molecular weight pectin. It is postulated that the leaf would make a good functional food.	en_US
dc.language.iso	en	en_US
dc.subject	Canthium coromandelicum	en_US
dc.subject	Hypocholesterolaemic effect	en_US
dc.subject	Pectin	en_US
dc.title	Canthium coromandelicum Leaf as a Functional Food	en_US
dc.type	Article	en_US
dc.date.published	2009