The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats

This study examined the impact of different cooking methods on fatty acid (FAs) composition of shrimp meat and the ability of these foods to protect against high cholesterol (HC) diet-induced non-alcoholic fatty liver disease (NAFLD) in rats. Shrimp were cooked for 10 min boiled, grilled, or fried i...

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Detalhes bibliográficos
Publicado no:Saudi J Biol Sci
Main Authors: AlFaris, Nora A., Alshammari, Ghedeir M., AlTamimi, Jozaa Z., AlMousa, Lujain A., AlKehayez, Nora M., Aljabryn, Dalal H., Alagal, Reham I., Yahya, Mohammed A.
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2021
Assuntos:
Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7783650/
https://ncbi.nlm.nih.gov/pubmed/33424294
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.sjbs.2020.09.036
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