Nutritional evaluation of an inter-esterified perilla oil and lard in comparison with butter and margarine based on the survival of stroke-prone spontaneously hypertensive (SHRSP) rats

Journal of Health Science

Volumn 50, Issue 1, 2004, Pages 108-111

  Tatematsu, Kenjiro ^a   Hirose, Natsuko ^a   Ichikawa, Yuko ^a   Fujii, Yoichi ^a   Takami, Akira ^b   Okuyama, Harumi ^a  

^a NAGOYA CITY UNIVERSITY   (Japan)

^b Technology Department / Yonezawa Hamari Chemicals Ltd 2 4300 18   (Japan)

Author keywords

Butter; Lard; Perilla oil; Safety; Stroke prone spontaneously hypertensive rat; Survival

Indexed keywords

CHOLESTEROL; CHOLESTEROL ESTER; HYDROGENATED VEGETABLE OIL; LARD; MARGARINE; PERILLA OIL; PHYTOSTEROL; SOYBEAN OIL;

ANIMAL EXPERIMENT; ARTICLE; BUTTER; CHOLESTEROL DIET; CHOLESTEROL ESTERIFICATION; CONTROLLED STUDY; CORRELATION ANALYSIS; FAT CONTENT; HUMAN; INTERESTERIFICATION; LIPID DIET; MALE; NONHUMAN; NUTRITIONAL VALUE; RAT; RAT STRAIN; SAFETY; SPONTANEOUSLY HYPERTENSIVE RAT; SURVIVAL TIME;

ANIMALIA; GLYCINE MAX; PERILLA;

EID: 24744442332     PISSN: 13449702     EISSN: None     Source Type: Journal    
DOI: 10.1248/jhs.50.108     Document Type: Article

References (12)

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