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Ellagic Acid Suppresses the Oxidative Stress Induced by Dietary-Oxidized Tallow
Dietary tallow was thermally oxidized at 180°C in an open fryer. The oxidized tallow (OT) and unoxidized tallow were characterized for oxidation parameters and fatty acid composition using GC-MS. Tallow samples were fed to rabbits along with 50, 100, and 150 mg/kg/day of ellagic acid (EA) for three...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Oxid Med Cell Longev |
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| Κύριοι συγγραφείς: | , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Hindawi
2018
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6276410/ https://ncbi.nlm.nih.gov/pubmed/30581536 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2018/7408370 |
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