Effect of dietary ghee - The anhydrous milk fat, on blood and liver lipids in rats

Journal of Nutritional Biochemistry

Volumn 10, Issue 2, 1999, Pages 96-104

  Kumar, Matam Vijaya ^a   Sambaiah, Kari ^a   Lokesh, Belur R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Blood lipids; Cholesterol oxidation products (COPS); Essential fatty acids; Ghee; Liver lipids; Saturated fatty acids

Indexed keywords

CHOLESTEROL; LIPID; LOW DENSITY LIPOPROTEIN; MILK FAT; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; TRIACYLGLYCEROL; VERY LOW DENSITY LIPOPROTEIN CHOLESTEROL;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; CHOLESTEROL BLOOD LEVEL; CHOLESTEROL LIVER LEVEL; CONTROLLED STUDY; DIETARY INTAKE; FAT INTAKE; INDIA; LIPID BLOOD LEVEL; LIPID LIVER LEVEL; LIPID OXIDATION; LIPOPROTEIN BLOOD LEVEL; MALE; NONHUMAN; RAT; RISK FACTOR; TEMPERATURE; TIME; TRIACYLGLYCEROL BLOOD LEVEL;

ANIMALIA; RATTUS NORVEGICUS;

EID: 0032968938     PISSN: 09552863     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0955-2863(98)00088-6     Document Type: Article

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