Piperine, a pepper ingredient, improves the hepatic increase in free fatty acids caused by 2,3,7,8-tetrachlorodibenzo-p-dioxin

Journal of Health Science

Volumn 54, Issue 5, 2008, Pages 551-558

  Ishida, Takumi ^a   Ishizaki, Mizuho ^a   Tsutsumi, Siho ^a   Ishii, Yuji ^a   Yamada, Hideyuki ^a  

^a KYUSHU UNIVERSITY   (Japan)

Author keywords

2,3,7,8 tetrachlorodibenzo p dioxin; Free fatty acid; Piperine; Steatosis

Indexed keywords

2,3,7,8 TETRACHLORODIBENZO PARA DIOXIN; AROMATIC HYDROCARBON RECEPTOR; ETHOXYRESORUFIN DEETHYLASE; FATTY ACID; PIPERINE; TRIACYLGLYCEROL;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; BLACK PEPPER; CONTROLLED STUDY; DRUG EFFECT; ENZYME ACTIVITY; LIPID METABOLISM; LIPID PEROXIDATION; LIPID STORAGE; LIVER FUNCTION; LIVER HYPERTROPHY; MALE; MOUSE; NONHUMAN; OXIDATIVE STRESS; SIGNAL TRANSDUCTION; THYMUS ATROPHY; WASTING SYNDROME; WEIGHT GAIN;

ANIMALIA; MUS; PIPER LONGUM; PIPER NIGRUM;

EID: 54249100413     PISSN: 13449702     EISSN: 13475207     Source Type: Journal    
DOI: 10.1248/jhs.54.551     Document Type: Article

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