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The Effect of Habitual Consumption of Anthocyanin-Rich Foodstuffs on Cardiovascular Health in At-Risk Individuals

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dc.contributor.advisor Meckling, Kelly
dc.contributor.author Mannan, Saqibul
dc.date.accessioned 2015-02-18T20:56:21Z
dc.date.available 2015-02-18T20:56:21Z
dc.date.copyright 2015-02
dc.date.created 2015-01-16
dc.date.issued 2015-02-18
dc.identifier.uri http://hdl.handle.net/10214/8731
dc.description.abstract This thesis is an investigation of the ability of anthocyanin-rich purple carrots to attenuate cardiovascular disease risk factors through dietary intervention. By targeting foods that are already popular staples in the North American diet, purple carrots provide a realistic method of incorporating prevention or therapy into the average person’s daily food intake. In the present research, 18 participants were screened for CVD risk and randomly assigned to either the Purple Carrot Group or Orange Carrot group. For the duration of the 12 week study period, participants had consumed 100g of their assigned color carrot, 2x /day for a total of 200g/d. Measurements were taken to assess various CVD risk factors at time points Week 0, 6, and 12. In conclusion, the findings suggest that habitual consumption of anthocyanin-rich purple carrots may improve serum triglyceride levels, and systolic and diastolic blood pressure in individuals at risk for cardiovascular disease. en_US
dc.language.iso en en_US
dc.rights Attribution-ShareAlike 2.5 Canada *
dc.rights.uri http://creativecommons.org/licenses/by-sa/2.5/ca/ *
dc.subject anthocyanin en_US
dc.subject carrots en_US
dc.subject cardiovascular disease en_US
dc.subject obesity en_US
dc.subject blood lipids en_US
dc.subject inflammation en_US
dc.subject blood pressure en_US
dc.title The Effect of Habitual Consumption of Anthocyanin-Rich Foodstuffs on Cardiovascular Health in At-Risk Individuals en_US
dc.type Thesis en_US
dc.degree.programme Human Health and Nutritional Sciences en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Human Health and Nutritional Sciences en_US
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Attribution-ShareAlike 2.5 Canada Except where otherwise noted, this item's license is described as Attribution-ShareAlike 2.5 Canada