Effects of Taiwanese yam (Dioscorea alata L. cv. Tainung No. 2) on the mucosal hydrolase activities and lipid metabolism in Balb/c mice

Reduction of oxidative stress and atherosclerosis in hyperlipidemic rabbits byDioscorearhizome

“…These results suggest that both DR and probucol may reduce the extent of hyperlipidemia resulting from an atherogenic diet. Previous studies indicated that DR contains viscous mucilage and diosgenin (a plant steroid), which decreased the absorptions of TG, TC, and increased fecal bile acid excretion (Chen et al 2003a(Chen et al , 2003b. This information suggests that DR acts not only to prevent the absorption of lipids across the gastrointestinal wall, but also to increase the excretion of bile acid, thus reducing cholesterol levels.…”

Textural and sensory properties of salted noodles containing purple yam flour

“…Many literatures demonstrated that the purple yam possesses highly nutritional and functional components, such as mucin, dioscin, allantoin, choline and essential amino acids (Bhandari, Kasai, & Kawabata, 2003). Purple yams also can reduce plasma and hepatic cholesterol levels by feeding a 50% yam diet to mice (Chen, Wang, Cheng, & Wang, 2003). There is a new tendency to add vegetable materials to the basic ingredients of wheat flour (Collins & Pangloli, 1997;Senthil, Ravi, Bhat, & Seethalakshmi, 2002;Skrbic, Milovac, Dodig, & Filipcev, 2009;Wang, Rosell, & Benedito de Barber, 2002).…”

The bone‐protective effect of a Taiwanese yam (Dioscorea alata L. cv. Tainung No. 2) in ovariectomised female BALB/C mice

“…However, this adverse effect was not observed when mice were fed a high‐protein yam diet in which casein was maintained at the same level as the control diet in addition to the protein derived from yam. This observation was not surprising as Chen et al 29 have reported that diets consisting of greater than 250 g kg −1 raw TNG yam depressed the apparent absorption of dietary protein and lipid. Although the yam used in this study was cooked, it might still reduce the bioavailability of protein to some degree.…”