A comparative study on the total level of cholesterol in the serum and liver of mice fed with wheat bread, white bread, and 50:50 white-wheat bread

• Main Authors: Buning, Ma. Carmeriza B., Wong, Jeannie W.
• Format: text
• Language: English
• Published: Animo Repository 2002
• Subjects: Cholesterol; Food > Cholesterol content; Serum; Blood cholesterol; Chemistry
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/5874
• Institution: De La Salle University

The effect of white bread (tasty bread), wheat bread and a 50:50 mixture of both on the level of total cholesterol in the serum and liver of white mice were compared and after three weeks of feeding. Four groups of mice were fed with the following diet: 1. Normal group (plain food pellet only) 2. Wheat bread group 3. White bread group 5. 50:50 White-wheat bread group The level of cholesterol was measured after eight weeks with the aid of Lieberman-Burchard reaction with the aid of the UV-VIS spectrometer. Based on the results gathered the 50:50 white-wheat bread and white bread exhibited an increase in the weight gain so as the cholesterol level found in the liver and the serum compared to the results gathered in the wheat bread group.