Hypolipidemic and antioxidant effects of dietary curcumin and capsaicin in induced hypercholesterolemic rats

Lipids

Volumn 42, Issue 12, 2007, Pages 1133-1142

  Manjunatha, H ^a   Srinivasan, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant enzymes; Antioxidant molecules; Capsaicin; Curcumin; Lipid profile

Indexed keywords

CHOLESTEROL; ENZYMES; FOOD ADDITIVES; LIPIDS; NUTRITION; RATS;

ANTIOXIDANT ENZYMES; ANTIOXIDANT MOLECULES; CAPSAICIN; CURCUMIN; LIPID PROFILES;

DRUG PRODUCTS;

ASCORBIC ACID; CAPSAICIN; CATALASE; CHOLESTEROL; CURCUMIN; GLUTATHIONE; GLUTATHIONE REDUCTASE; GLUTATHIONE TRANSFERASE; LIPID PEROXIDE; TRIACYLGLYCEROL;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ANTIOXIDANT ACTIVITY; ARTICLE; CHOLESTEROL DIET; CHOLESTEROL LIVER LEVEL; CONTROLLED STUDY; DIETARY INTAKE; DRUG EFFECT; ENZYME ACTIVITY; FEMALE; HYPERCHOLESTEROLEMIA; NONHUMAN; RAT; TRIACYLGLYCEROL BLOOD LEVEL;

ANIMALS; ANTILIPEMIC AGENTS; ANTIOXIDANTS; CAPSAICIN; CHOLESTEROL, DIETARY; CURCUMIN; FEMALE; GLUTATHIONE REDUCTASE; HYPERCHOLESTEROLEMIA; LIPID METABOLISM; LIPIDS; LIVER; RATS; RATS, WISTAR; SULFHYDRYL COMPOUNDS;

RATTUS;

EID: 37349100145     PISSN: 00244201     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11745-007-3120-y     Document Type: Article

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