Milk powder induced lipid peroxidation reduction using Ku Ding tea (Lactuca taiwaniana Maxim) in rats

Journal of Food Science and Technology

Volumn 48, Issue 4, 2011, Pages 447-453

  Xiao, W J ^a,b   Han, X F ^a   Tan, Z L ^a   Tang, S X ^a   Gong, Z H ^b   Bamikole, M A ^c   Ren, G P ^d  

^a INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^b HUNAN AGRICULTURAL UNIVERSITY   (China)

^c UNIVERSITY OF BENIN   (Nigeria)

^d CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

Author keywords

Antioxidation; Biochemical parameters; Hematological values; Ku Ding tea; Lactuca taiwaniana; Lipid peroxidation; llex latifolia

Indexed keywords

ANTI-OXIDATION; BIOCHEMICAL PARAMETERS; HEMATOLOGICAL VALUES; LACTUCA TAIWANIANA; LATIFOLIA; LIPID PEROXIDATION;

ALDEHYDES; ANIMALS; ANTHROPOMETRY; BLOOD; NUTRITION; OXIDATION; OXIDATIVE STRESS; PHYSIOLOGICAL MODELS; SODIUM;

RATS;

ANIMALIA; LACTUCA; RATTUS;

EID: 79958858119     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0192-0     Document Type: Article

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