Orange pulp increases antioxidant status and improves bone quality in orchidectomized rats

Current Nutrition and Food Science

Volumn 3, Issue 4, 2007, Pages 319-323

  Deyhim, Farzad ^a,b   Rios, Ryan ^a   Villarreal, Arnulfo ^a   Garcia, Claudia ^a   Garcia, Kristi ^a   Mandadi, Kranthi ^a   Gonzales, Cheri ^a   Faraji, Bahram ^c   Patil, Bhimanagouda S ^b  

^a TEXAS A AND M UNIVERSITY KINGSVILLE   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

^c UNIVERSITY OF TEXAS PAN AMERICAN   (United States)

Author keywords

Antioxidants; Bone quality; Orange pulp; Oxidative stress

Indexed keywords

ANTIOXIDANT; CALCIUM; DEOXYPYRIDINOLINE; MAGNESIUM; SOMATOMEDIN C;

ANIMAL EXPERIMENT; ANIMAL TISSUE; BIOMECHANICS; BLOOD SAMPLING; BONE DENSITY; BONE MINERAL; BONE STRENGTH; BONE TURNOVER; CONTROLLED STUDY; ERYTHROCYTE; FECES ANALYSIS; FEEDING; FEMUR FRACTURE; FOOD INTAKE; HEMOLYSIS; MALE; NONHUMAN; ORANGE (FRUIT); ORCHIECTOMY; PRIORITY JOURNAL; RAT; REVIEW; URINARY EXCRETION;

RATTUS;

EID: 36248979932     PISSN: 15734013     EISSN: None     Source Type: Journal    
DOI: 10.2174/1573401310703040319     Document Type: Review

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