Cholesterol

Cholesterol Testing

Cultivator Phyto Lab offers both HDL and LDL Cholesterol testing in its state-of-the-art advanced laboratory. The tests conducted by expert professionals and researchers at Cultivator Phyto Lab are accurate, genuine, transparent, and time bound.
Cholesterol is a steroid majorly associated with heart ailments and atherosclerosis. Biochemically, cholesterol is important precursor of naturally occurring steroids in the body. Cholesterol is distributed in cells across the body, and it is a prime constituent of plasma membrane and plasma lipoprotein. Most common types of cholesterol are High Density Lipoprotein (HDL) – generally termed as good cholesterol, and Low Density Lipoprotein (LDL) – generally termed as bad cholesterol. LDL leads to blockages in the arteries because of lipid deposition and HDL removes cholesterol from the blood vessels and reduces chances of heart attacks.
Some of the food products rich in cholesterol are egg yolk, red meat, and whole-fat dairy products amongst others. The Food Safety and Standards (Packaging and Labeling) Regulations, 2011 have regulated a mandate that requires manufacturers to label all nutritional information including cholesterol on the product. Further in this, the amount of cholesterol must be declared in mg (milligram). The professionals at Cultivator Phyto Lab utilize the most up-to-date methods and techniques for analyzing food & beverages for cholesterol content.

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How to test water?

How to test water?

At least one color disk test kit is available for fluoride. However, portable digital colorimeters are often preferred because of concerns over accuracy. Ackvo Caddisfly, a testing system, recently described a colorimetric fluoride test that can be read by a smartphone app. Portable field testing options for arsenic are limited; this contaminant is best…

Factors to consider while choosing the Lab

Factors to consider while choosing the Lab

Choosing an analytical testing laboratory or the type of test methods to confirm or identify the condition of a food or beverage product is not an easy task. Decisions need to be made on the types of testing that are appropriate or necessary