Local Condiment, Iru, Obtained from the Fermentation of Seed Substantially Reduced the Serum Cholesterol Level of Wister Rats.

Hypercholesterolaemia is one of the risk factors in coronary heart disease. Hence, this research was designed to investigate the effect of iru on cholesterol levels in hypercholesterolaemic rats. The fermented condiment iru was produced naturally and with starter cultures of , , and sp.