The addition of whole soy flour to cafeteria diet reduces metabolic risk markers in wistar rats

Lipids in Health and Disease

Volumn 12, Issue 1, 2013, Pages

  Andrade, Gláucia Ferreira ^a   De Almeida, Crislaine Das Graças ^a   Espeschit, Ana Cristina Rocha ^a   Dantas, Maria Inês De Souza ^a   Benjamin, Laércio Dos Anjos ^a   Ribeiro, Sonia Machado Rocha ^a   Martino, Hércia Stampini Duarte ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Cafeteria diet; Functional foods; Intestinal histomorphometry; Lipid peroxidation; Soybean

Indexed keywords

ALANINE AMINOTRANSFERASE; ASPARTATE AMINOTRANSFERASE; BIOLOGICAL MARKER; FAT; GLYCOSYLATED HEMOGLOBIN; HEMOGLOBIN A1C; HIGH DENSITY LIPOPROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIACYLGLYCEROL;

ALANINE AMINOTRANSFERASE BLOOD LEVEL; ANIMAL CELL; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; ASPARTATE AMINOTRANSFERASE BLOOD LEVEL; CAFETERIA DIET; CALORIC INTAKE; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; DIET; DUODENUM; FOOD COMPOSITION; FOOD INTAKE; HUMIDITY; ILEUM; INTESTINE MUSCLE; LIPID DIET; LIPID PEROXIDATION; LIPID STORAGE; LIVER WEIGHT; MALE; MORPHOMETRICS; NONHUMAN; RAT; RISK ASSESSMENT; RISK REDUCTION; SOYBEAN; THICKNESS; TRIACYLGLYCEROL BLOOD LEVEL; WEIGHT GAIN;

ANIMALIA; GLYCINE MAX; RATTUS; RATTUS NORVEGICUS;

ADIPOSE TISSUE; ALANINE TRANSAMINASE; ANIMALS; ASPARTATE AMINOTRANSFERASES; CHOLESTEROL, LDL; DIET; EATING; FLOUR; HEMOGLOBIN A, GLYCOSYLATED; INTESTINES; LIPID PEROXIDATION; LIVER; MALE; RATS; RATS, WISTAR; SOYBEAN PROTEINS; SOYBEANS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TRIGLYCERIDES; WEIGHT GAIN;

EID: 84885336365     PISSN: None     EISSN: 1476511X     Source Type: Journal    
DOI: 10.1186/1476-511X-12-145     Document Type: Article

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