Pectin and psyllium decrease the susceptibility of LDL to oxidation in guinea pigs

Journal of Nutritional Biochemistry

Volumn 10, Issue 2, 1999, Pages 118-124

  Vergara Jimenez, Marcela ^a   Furr, Harold ^a   Fernandez, Maria Luz ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

tocopherol; Guinea pig; LDL oxidation; Pectin; Psyllium

Indexed keywords

ALPHA TOCOPHEROL; CARBOHYDRATE; CELLULOSE; CHOLESTEROL; CHOLESTEROL ESTER; ISPAGULA; LOW DENSITY LIPOPROTEIN; LOW DENSITY LIPOPROTEIN CHOLESTEROL; MONOUNSATURATED FATTY ACID; PECTIN; POLYUNSATURATED FATTY ACID; SATURATED FATTY ACID; SUCROSE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL; VERY LOW DENSITY LIPOPROTEIN;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; CARDIOVASCULAR RISK; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; DIETARY FIBER; DIETARY INTAKE; GUINEA PIG; LIPID OXIDATION; LIPOPROTEIN BLOOD LEVEL; MALE; NONHUMAN; TRIACYLGLYCEROL BLOOD LEVEL;

ANIMALIA; CAVIA; CAVIA PORCELLUS; PLANTAGO OVATA; SUS SCROFA;

EID: 0032969540     PISSN: 09552863     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0955-2863(98)00092-8     Document Type: Article

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