Beneficial Effects of Simulated Gastro-Intestinal Digests of Fried Egg and Its Fractions on Blood Pressure, Plasma Lipids and Oxidative Stress in Spontaneously Hypertensive Rats

BACKGROUND: We have previously characterized several antihypertensive peptides in simulated digests of cooked eggs and showed blood pressure lowering property of fried whole egg digest. However, the long-term effects of this hydrolysate and its fractions on blood pressure are not known. Therefore, t...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:PLoS One
Autors principals: Jahandideh, Forough, Majumder, Kaustav, Chakrabarti, Subhadeep, Morton, Jude S., Panahi, Sareh, Kaufman, Susan, Davidge, Sandra T., Wu, Jianping
Format: Artigo
Idioma:Inglês
Publicat: Public Library of Science 2014
Matèries:
Research Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4263718/
https://ncbi.nlm.nih.gov/pubmed/25502445
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0115006
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars