Antioxidant status of red blood cells and liver in hypercholesterolemic rats fed hypolipidemic spices

International Journal for Vitamin and Nutrition Research

Volumn 74, Issue 3, 2004, Pages 199-208

  Kempaiah, R K ^a   Srinivasan, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant status of erythrocyte and liver; Dietary spices; Hypercholesterolemia

Indexed keywords

ANTIOXIDANT; CAPSAICIN; CATALASE; CHOLESTEROL; CURCUMIN; ERYTHROCYTE ENZYME; GLUTATHIONE; GLUTATHIONE PEROXIDASE; GLUTATHIONE REDUCTASE; GLUTATHIONE TRANSFERASE; HEMOGLOBIN; METHEMOGLOBIN; SUPEROXIDE DISMUTASE; THIOL;

ANIMAL CELL; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; DIETARY INTAKE; ENZYME ACTIVITY; ERYTHROCYTE; ERYTHROCYTE LEVEL; FEMALE; GARLIC; HYPERCHOLESTEROLEMIA; LIVER; LIVER LEVEL; LOW FAT DIET; NONHUMAN; RAT; SPICE;

ALLIUM SATIVUM; ANIMALIA;

EID: 3142720360     PISSN: 03009831     EISSN: None     Source Type: Journal    
DOI: 10.1024/0300-9831.74.3.199     Document Type: Article

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