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Mujumdar, V. V.
- Formulation and Evaluation of Nanoparticles of Almonds in Hypercholesterolemia
Abstract Views :545 |
PDF Views:8
Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, IN
2 Institute of Applied Research, Pune - 411026, IN
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, IN
2 Institute of Applied Research, Pune - 411026, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 51, No 1 (2014), Pagination: 1-10Abstract
Almonds were fabricated into nanoparticles by top down approach using cryogenic ball milling machine and also ground to form almond paste. The nanopaste was characterized using SEM, EDS, uv- Spectroscopy and FTIR Results revealed that the size of almond nanoparticles were in the range of 54-96nm and supplementation of 2g of almond nanopaste for a period of two months brought about reduction in lipid profile of hypercholesterolemic subjects.Keywords
Nanotechnology, Almond Nanoparticles, Hypercholesterolemia, Lipid Profile, Scanning Electron Microscopy, Energy Dispersive Spectrometry, UV Visible Spectroscopy Analysis, FTIR Spectroscopy.
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- Sub-Chronic Toxicity of Ekanayakam (Salacia reticulata] in Albino Rats
Abstract Views :221 |
PDF Views:0
Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore - 641 043, IN
2 Institute of Applied Research, Pune, IN
1 Department of Food Science and Nutrition, Avinashilingam University for Women, Coimbatore - 641 043, IN
2 Institute of Applied Research, Pune, IN