Olive oil-fried sardines in the prevention of dietary hypercholesterolemia in rats. Effects on some serum lipids and cell-damage marker enzymes

Nutrition Research

Volumn 16, Issue 1, 1996, Pages 111-121

  Sánchez Muniz, Francisco J ^a   Cava, Fernando ^b   Viejo, Jesús M ^a   Bastida, Sara ^a   Higón, Enrique ^a   Marcos, Ascension ^c  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b Ambulatorio de la Seguridad Social   (Spain)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Body weight; Hepatosomatic index; Olive oil fried sardines; Rats; Serum enzymes; Serum lipids

Indexed keywords

ALANINE AMINOTRANSFERASE; ALKALINE PHOSPHATASE; ASPARTATE AMINOTRANSFERASE; CASEIN; CHOLESTEROL; GAMMA GLUTAMYLTRANSFERASE; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OLIVE OIL; PHOSPHOLIPID; VERY LOW DENSITY LIPOPROTEIN CHOLESTEROL;

ARTICLE; CANNED FOOD; CHOLESTEROL BLOOD LEVEL; CHOLESTEROL DIET; CONTROLLED STUDY; COOKING; ENZYME ACTIVITY; FATTY ACID OXIDATION; FOOD COMPOSITION; HEPATOMEGALY; HYPERCHOLESTEROLEMIA; LIPID BLOOD LEVEL; MALE; NONHUMAN; PRIORITY JOURNAL; RAT; WEIGHT GAIN;

CLUPEIDAE; RATTUS NORVEGICUS;

EID: 0342903294     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/0271-5317(95)02065-9     Document Type: Article

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