Formulation and Evaluation of Nanoparticles of Almonds in Hypercholesterolemia
Authors
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Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043 ,IN
S. Premakumari -
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043 ,INS. Kowsalya
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Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043 ,INV. V. Mujumdar
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Institute of Applied Research, Pune - 411026 ,INNirmalkumar Rakshe
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Institute of Applied Research, Pune - 411026 ,INVinayak Kale
Keywords:
Nanotechnology, Almond Nanoparticles, Hypercholesterolemia, Lipid Profile, Scanning Electron Microscopy, Energy Dispersive Spectrometry, UV Visible Spectroscopy Analysis, FTIR Spectroscopy.Abstract
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.Downloads
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