ABSTRACT
Lipids and cholesterol serve several structural and metabolic functions pertinent to the survival of living organisms. However, elevated concentrations of some lipids in the plasma have been associated with increased risk for heart diseases in humans (Durrington, 2003; Fletcher et al., 2005). These increases are elicited by changes in the lipid metabolism pathways induced by environmental and genetic factors leading to hyperlipidemia and hypercholesterolemia, which are not diseases but health conditions characterized
CONTENTS
8.1 Introduction ................................................................................................ 191 8.2 Therapeutic Approaches to the Development of Lipid-Lowering
Food Proteins and Peptides ...................................................................... 192 8.3 Hypocholesterolemic and Hypolipidemic Food Proteins ................... 193
8.3.1 Soybean Proteins ............................................................................ 194 8.3.2 Other Food Proteins ...................................................................... 195
8.3.2.1 Cowpea, Blackgram, Rhus verniciœua, and Buckwheat Proteins ........................................................ 199
8.3.2.2 Lupin Proteins .................................................................200 8.3.3 Animal Proteins: Milk, Egg White, and Fish .............................200
