Effects of apple cider vinegars produced with different techniques on blood lipids in high-cholesterol-fed rats

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 12, 2011, Pages 6638-6644

  Budak, Nilgun H ^a   Kumbul Doguc, Duygu ^b   Savas, Cagri M ^b   Seydim, Atif C ^a   Kok Tas, Tugba ^a   Ciris, Metin I ^b   Guzel Seydim, Zeynep B ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b SULEYMAN DEMIREL UNIVERSITY SCHOOL OF MEDICINE   (Turkey)

Author keywords

antioxidant activity; apple cider vinegar; blood lipids; body weight; HDL; high cholesterol fed rat

Indexed keywords

ANTIOXIDANT ACTIVITIES; APPLE CIDERS; BODY WEIGHT; HDL; HIGH-CHOLESTEROL-FED RAT;

ACETIC ACID; ANIMALS; BLOOD; CHOLESTEROL; LIPIDS; NUTRITION; PHENOLS; RATS;

FRUITS;

ACETIC ACID; CHOLESTEROL; LIPID; PLANT MEDICINAL PRODUCT;

ANIMAL; APPLE; ARTICLE; BEVERAGE; BLOOD; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; LIVER; MALE; METABOLISM; METHODOLOGY; RAT; WISTAR RAT;

ACETIC ACID; ANIMALS; BEVERAGES; CHOLESTEROL; FOOD HANDLING; LIPIDS; LIVER; MALE; MALUS; PLANT PREPARATIONS; RATS; RATS, WISTAR;

ANIMALIA; MALUS X DOMESTICA; RATTUS;

EID: 79959262613     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104912h     Document Type: Article

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