AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Robertson, J.
Right arrow Articles by Eastwood, M. A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Robertson, J.
Right arrow Articles by Eastwood, M. A.
Agricola
Right arrow Articles by Robertson, J.
Right arrow Articles by Eastwood, M. A.

American Journal of Clinical Nutrition, Vol 32, 1889-1892, Copyright © 1979 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

The effect of raw carrot on serum lipids and colon function

J Robertson, WG Brydon, K Tadesse, P Wenham, A Walls and MA Eastwood

Two hundred grams of raw carrot eaten at breakfast each day for 3 weeks significantly reduced serum cholesterol by 11%, increased fecal bile acid and fat excretion by 50%, and modestly increased stool weight by 25%. This suggests an associated change in bacterial flora or metabolism. The changes in serum cholesterol, fecal bile acids, and fat persisted 3 weeks after stopping treatment.


This article has been cited by other articles:


Home page
 Am. J. Clin. Nutr.Home page
J. W Lampe
Health effects of vegetables and fruit: assessing mechanisms of action in human experimental studies
Am. J. Clinical Nutrition, September 1, 1999; 70(3): 475S - 490.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1979 by The American Society for Nutrition