Activity of 30 different cheeses on cholesterol plasma levels and Oxidative Balance Risk Index (OBRI) in a rat model

International Journal of Food Sciences and Nutrition

Volumn 66, Issue 4, 2015, Pages 383-390

  Cornelli, Umberto ^a   Bondiolotti, Gianpietro ^b   Battelli, Giovanna ^c   Zanoni, Giuseppe ^d   Finco, Annarosa ^e   Recchia, Martino ^f  

^a LOYOLA UNIVERSITY CHICAGO   (United States)

^b UNIVERSITY OF MILAN   (Italy)

^c INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^d UNIVERSITY OF PAVIA   (Italy)

^e Oxidation Research Department   (Italy)

^f UNIVERSITY OF LUGANO   (Switzerland)

Author keywords

Cheese; Cholesterol; OBRI; Oxidation; Risk index

Indexed keywords

RATTUS;

CHOLESTEROL; VOLATILE ORGANIC COMPOUND;

ANIMAL; ANIMAL MODEL; BLOOD; BODY WEIGHT; CHEESE; DIET; DRUG EFFECTS; ITALY; MALE; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PHYSIOLOGY; PROCEDURES; RAT; RISK; WISTAR RAT;

ANIMALS; BODY WEIGHT; CHEESE; CHOLESTEROL; DIET; ITALY; MALE; MODELS, ANIMAL; OXIDATION-REDUCTION; OXIDATIVE STRESS; RATS; RATS, WISTAR; RISK; VOLATILE ORGANIC COMPOUNDS;

EID: 84933046964     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2015.1024205     Document Type: Article

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