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Lemon was one of Citrus fruits that were able to use as hypo-cholesterolemic substances. There were compounds in lemon, such as naringin and hesperidin which were flavonoids; and dietary fiber: pectin. It was found that cholesterol could be lowered by naringin and hesperidin with the mechanism of inhibition of enzyme HMG-coA reductase and ACAT. While dietary fiber: pectin, could lower cholesterol by increasing cholesterol excretion, binding with cholesterol, bile acid and neutral sterols. Moreover, pectin disturbed the intestinal fat absorption by competing fat emulsification. So intestinal fat could not bind with the bile and enable to absorped into the cell for cholesterol synthesis.