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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Veröffentlicht in:Saudi J Biol Sci
Hauptverfasser: AlFaris, Nora A., Alshammari, Ghedeir M., AlTamimi, Jozaa Z., AlMousa, Lujain A., AlKehayez, Nora M., Aljabryn, Dalal H., Alagal, Reham I., Yahya, Mohammed A.
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2021
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Original Article
Online Zugang: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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