Integrity of erythrocytes of hypercholesterolemic rats during spices treatment

Molecular and Cellular Biochemistry

Volumn 236, Issue 1-2, 2002, Pages 155-161

  Kempaiah, R K ^a   Srinivasan, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Dietary spices; Erythrocyte membrane lipid profile; Erythrocyte structural integrity; Hyperlipidemia; Osmotic fragility

Indexed keywords

CAPSAICIN; CHOLESTEROL; CURCUMIN; GARLIC EXTRACT; MEMBRANE PHOSPHOLIPID;

ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; CHOLESTEROL BLOOD LEVEL; CHOLESTEROL DIET; CONTROLLED STUDY; DIETARY INTAKE; ERYTHROCYTE; ERYTHROCYTE FRAGILITY; ERYTHROCYTE MEMBRANE; FEMALE; GARLIC; HYPERCHOLESTEROLEMIA; HYPOLIPEMIA; MEMBRANE STRUCTURE; NONHUMAN; OSMOSIS; RAT; SPICE;

ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; CAPSAICIN; CELL MEMBRANE; CHOLESTEROL; CURCUMIN; DOSE-RESPONSE RELATIONSHIP, DRUG; ENZYME INHIBITORS; ERYTHROCYTES; FEMALE; GARLIC; LIPID METABOLISM; OSMOSIS; RATS; SODIUM CHLORIDE; TRIGLYCERIDES;

ALLIUM SATIVUM; ANIMALIA;

EID: 0036330247     PISSN: 03008177     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1016199000149     Document Type: Article

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