Characterisation and Hypolipidaemic Effects of Tlayudas, Widely Consumed Tortillas, Containing Extracts on an In Vivo Model of Hypercholesterolaemia.

Tlayudas, a variant of tortillas, are a highly consumed and low-cost traditional Mexican food, typical of the Oaxaca region. We developed new functional food products from tlayudas (T) containing standardised hydroalcoholic extracts (T + -1 and T + -2) of the medicinal mushroom () from Mexico. These products were characterised through physicochemical and sensory properties, analysis of bioactive compounds and hypolipidaemic capacity using an in vivo model (C57BL/6 mice) of hypercholesterolaemia.