Antioxidant and hypolipidaemic effects of a novel yam-boxthorn noodle in an in vivo murine model

Food Chemistry

Volumn 94, Issue 3, 2006, Pages 377-384

  Lin, Jin Yuarn ^a   Lu, Shin ^b   Liou, Yi Lin ^a   Liou, How Lan ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b VANUNG UNIVERSITY   (Taiwan)

Author keywords

Antioxidant capacity; Hypolipidaemic effect; In vivo murine model; Yam boxthorn noodles

Indexed keywords

CHOLESTEROL; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN CHOLESTEROL; TRIACYLGLYCEROL;

ANIMAL EXPERIMENT; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DIET; FEMALE; FUNCTIONAL FOOD; HEALTH; KIDNEY; LIVER; MEDICINAL PLANT; MOUSE; NONHUMAN; OXIDATION; STATISTICAL SIGNIFICANCE; YAM;

ANIMALIA; DIOSCOREA ALATA; LYCIUM FERROCISSIMUM; MURINAE; TRITICUM AESTIVUM;

EID: 23044433334     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.11.028     Document Type: Article

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