<i>In vitro</i> lipid-lowering properties of the fruits of two <i>bignay</i> [<i>Antidesma bunius</i> (L.) Spreng] cultivars as affected by maturity stage and thermal processing.

Nonetheless, the test solutions having the highest concentration of crude polyphenols (i.e., 100 μg/mL) were used in succeding in vitro lipid-lowering experiments based on the results of the fresh (control) fully ripe bignay fruits since lipase inhibitory activity variations due to polyphenols concentration did not reach statistical significance within each process treatment (data not shown).

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