(Cholesterol) If you boil and eat ‘this food,’ it lowers cholesterol and has a dementia prevention effect.

boiled meat, Research results have shown that poultry is rich in phospholipids.

 

Phospholipids are a major component of cell membranes and provide various health benefits, such as stabilizing nerve cell membranes, improving blood cholesterol levels, and alleviating gastritis. In particular, choline-derived phospholipids, which are abundant in eggs, meat, poultry, and fish, are essential for brain development and maintaining normal cell function. They are considered an essential nutrient for fetal development during pregnancy and are also attracting attention as an important component for preventing dementia.

 

The Rural Development Administration, together with Gangneung-Wonju University, Chungnam National University, and Daegu University, analyzed five types of phospholipids contained in foods commonly consumed by Koreans. The five types of phospholipids are phosphatidyl choline, lysop-sphatidyl choline, phosphatidyl serine, sphingomyelin, and phosphatidyl ethanolamine.

Analysis results showed that the phospholipid content was highest when meat or poultry was boiled. In particular, phosphatidyl choline was the most abundant, and in addition, phosphatidyl ethanolamine and sphingomyelin were also high in content.

 

Pork showed high levels in the order of shank (407mg), foreleg (265mg), head meat (128mg), hind leg (90mg), skin (30mg), and trotters (4mg). Chicken had high content in the order of neck meat (380mg), thigh (190mg), breast (145mg), leg (144mg), and wing (73mg), and among chicken by-products, liver (1193mg), heart (615mg), and gizzard (258mg) were particularly high. The phospholipid content of Hanwoo was highest in the order of foreleg (194mg), hind leg (149mg), neck meat (103mg), and ribs (65mg).

 

In addition, among vegetables, the phospholipid content of eggplant (raw eggplant 3 mg) increased when grilled (44 mg), blanched (27 mg), or steamed (28 mg). Among fruits, citrus fruits had a high content ranging from 33 to 52 mg depending on the variety. Grains mainly contained lysophosphatidylcholine, phosphadidylcholine, and phosphadidyl ethanolamine. Steamed oats contained 267 mg, while steamed hulled barley and glutinous barley contained 158 mg and 141 mg, respectively.

 

Yoo Seon-mi, Head of the Food and Nutrition Division at the Rural Development Administration, stated, “We will support the development of processed agricultural products that enhance functional components by precisely analyzing the functional ingredients of our produce,” adding, “Through this, we will contribute to increasing farm income and improving public health.”

 

 

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From a long time ago, rather than just eating greasy food

It is boiled and eaten like boiled meat.

I heard it was good.

 

It reduces cholesterol

It seems to be very effective.