Beneficial influence of dietary curcumin, capsaicin and garlic on erythrocyte integrity in high-fat fed rats

Journal of Nutritional Biochemistry

Volumn 17, Issue 7, 2006, Pages 471-478

  Kempaiah, Rayavara K ^a   Srinivasan, Krishnapura ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Dietary spices; Erythrocyte integrity; High fat diet; Hypertriglyceridemia

Indexed keywords

ACETYLCHOLINESTERASE; ADENOSINE TRIPHOSPHATASE (CALCIUM MAGNESIUM); ADENOSINE TRIPHOSPHATASE (POTASSIUM SODIUM); CAPSAICIN; CHOLESTEROL; CURCUMIN; HERBACEOUS AGENT; OUABAIN; PHOSPHOLIPID; TRIACYLGLYCEROL;

ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; CALCIUM CELL LEVEL; CELL STRUCTURE; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; DIETARY INTAKE; DRUG MECHANISM; ENZYME ACTIVITY; ERYTHROCYTE; ERYTHROCYTE MEMBRANE; FEMALE; GARLIC; HYPERLIPIDEMIA; LIPID ANALYSIS; LIPID DIET; NONHUMAN; OSMOTIC FRAGILITY; RAT;

ANIMALS; CA(2+) MG(2+)-ATPASE; CAPSAICIN; CURCUMIN; DIET; DIETARY FATS; ERYTHROCYTE MEMBRANE; FEMALE; GARLIC; LIPIDS; LIVER; MEMBRANE FLUIDITY; MEMBRANE LIPIDS; NA(+)-K(+)-EXCHANGING ATPASE; ORGAN SIZE; OSMOTIC FRAGILITY; RATS; RATS, WISTAR;

ALLIUM SATIVUM; ANIMALIA; STROPHANTHUS GRATUS;

EID: 33744982431     PISSN: 09552863     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jnutbio.2005.09.005     Document Type: Article

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