Effect of red pepper Capsicum annuum var. conoides and garlic Allium sativum on plasma lipid levels and cecal microflora in mice fed beef tallow

Food and Chemical Toxicology

Volumn 42, Issue 10, 2004, Pages 1695-1700

  Kuda, Takashi ^a   Iwai, Akiko ^a   Yano, Toshihiro ^a  

^a Ishikawa Agricultural College   (Japan)

Author keywords

Cecal microflora; Garlic; Mice; Plasma lipids; Red pepper

Indexed keywords

ANTIINFECTIVE AGENT; ANTILIPEMIC AGENT; CAPSICUM ANNUUM EXTRACT; GARLIC EXTRACT; PLANT EXTRACT; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ANTIBACTERIAL ACTIVITY; ARTICLE; BACTEROIDES; BIFIDOBACTERIUM; CECUM; CONTROLLED STUDY; GARLIC; INTESTINE FLORA; LIPID BLOOD LEVEL; MALE; MOUSE; NONHUMAN; ORGAN WEIGHT; PEPPER; STAPHYLOCOCCUS; TRIACYLGLYCEROL BLOOD LEVEL;

ANIMALS; BODY WEIGHT; CAPSICUM; CATTLE; CECUM; DIET; DIETARY FATS; EPIDIDYMIS; FECES; GARLIC; GLYCERIDES; HYDROGEN-ION CONCENTRATION; LIPIDS; MALE; MICE; MICE, INBRED ICR; ORGAN SIZE;

ALLIUM; ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); BACTEROIDACEAE; CAPSICUM; CAPSICUM ANNUUM; CAPSICUM ANNUUM VAR. ANNUUM; CAPSICUM FRUTESCENS; UNIDENTIFIED AGENTS; WHITEA;

EID: 4043050095     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2004.06.007     Document Type: Article

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