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Effect of Repeatedly Heated Palm Olein on Blood Pressure—Regulating Enzymes Activity and Lipid Peroxidation in Rats
BACKGROUND: Oxidative stress is associated with the pathogenesis of cardiovascular diseases. The process of deep-fat frying in dietary cooking oil plays a role in the generation of free radicals. In this study, palm olein heated to 180 °C was tested for its effect on the activity of blood pressure–r...
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| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
Penerbit Universiti Sains Malaysia
2012
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3436495/ https://ncbi.nlm.nih.gov/pubmed/22977371 |
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