Saengshik, a formulated health food, decreases blood glucose and increases survival rate in streptozotocin-induced diabetic rats

Journal of Medicinal Food

Volumn 7, Issue 2, 2004, Pages 162-167

  Kim, Meesook ^a   Kim, Eul Sang ^a   Park, Mi Hyoun ^b   Hwang, Sung Joo ^b   Jeong, Yoonhwa ^a  

^a Dankook University   (South Korea)

^b Eromlife Co Ltd   (South Korea)

Author keywords

Blood glucose; Saengshik; Streptozotocin induced diabetic rat; Survival rate

Indexed keywords

CHOLESTEROL; GLUCOSE; GLUTATHIONE PEROXIDASE; STREPTOZOCIN; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; ARTIFICIAL DIET; CAUSE OF DEATH; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; DIABETES MELLITUS; DIET THERAPY; DIETARY INTAKE; ENERGY; FOOD PROCESSING; FRUIT; GRAIN; HEALTH FOOD; KOREA; MALE; MUSHROOM; NONHUMAN; PLANT; PRIORITY JOURNAL; RANDOMIZATION; RAT; SAENGSHIK; SURVIVAL RATE; VEGETABLE;

AGARICALES; ANIMALS; BLOOD GLUCOSE; BODY WEIGHT; CEREALS; CHOLESTEROL; CHOLESTEROL, HDL; DIABETES MELLITUS, EXPERIMENTAL; FOOD HANDLING; FRUIT; HEALTH FOOD; KOREA; MALE; RATS; RATS, SPRAGUE-DAWLEY; SURVIVAL RATE; VEGETABLES;

ANIMALIA; BASIDIOMYCOTA;

EID: 3042712434     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/1096620041224030     Document Type: Article

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