Antilithogenic influence of dietary capsaicin and curcumin during experimental induction of cholesterol gallstone in mice

Applied Physiology, Nutrition and Metabolism

Volumn 36, Issue 2, 2011, Pages 201-209

  Shubha, Malenahalli C ^a   Reddy, Raghunatha R L ^a   Srinivasan, Krishnapura ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Antioxidant effect; Biliary lipids; Capsaicin; Cholesterol gallstones; Cholesterol saturation index; Curcumin

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; CAPSAICIN; CHOLESTEROL; CURCUMIN; GLUTATHIONE REDUCTASE; GLUTATHIONE TRANSFERASE;

ANIMAL; ARTICLE; DIET; DISEASE MODEL; GALLSTONE; LIPID PEROXIDATION; LIVER; MALE; METABOLISM; METHODOLOGY; MOUSE;

ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; CAPSAICIN; CHOLESTEROL; CURCUMIN; DIET; DISEASE MODELS, ANIMAL; GALLSTONES; GLUTATHIONE REDUCTASE; GLUTATHIONE TRANSFERASE; LIPID PEROXIDATION; LIVER; MALE; MICE;

EID: 79954574742     PISSN: 17155312     EISSN: 17155320     Source Type: Journal    
DOI: 10.1139/h10-102     Document Type: Article

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