Publicação: Use of spice extracts and its impact on lipid profile in vivo
dc.contributor.author | Jorge, N. [UNESP] | |
dc.contributor.author | Veronezi, C. M. [UNESP] | |
dc.contributor.author | Del Ré, P. V. [UNESP] | |
dc.contributor.institution | Universidade Estadual Paulista (Unesp) | |
dc.date.accessioned | 2018-12-11T16:42:08Z | |
dc.date.available | 2018-12-11T16:42:08Z | |
dc.date.issued | 2016-01-01 | |
dc.description.abstract | This study aimed to evaluate the antioxidant and hypolipemiant effect of oregano and thyme oleoresins under the lipid profile and the oxidation of the LDL fraction in vivo. Wistar rats were used and fed with a hypercholesterolemic diet and oleoresin supplementation by gavage, for 40 days. Analyses of the lipid profile and LDL oxidation were performed. The isolated administration of oleoresins significantly reduced the values of total cholesterol when compared to the group that received only the hypercholesterolemic diet. The supplementation with oregano oleoresin was the most effective one, regarding the reduction of total cholesterol. | en |
dc.description.affiliation | Department of Food Engineering and Technology São Paulo State University UNESP, 2265, Cristóvão Colombo St., Jd. Nazareth | |
dc.description.affiliationUnesp | Department of Food Engineering and Technology São Paulo State University UNESP, 2265, Cristóvão Colombo St., Jd. Nazareth | |
dc.format.extent | 1332-1337 | |
dc.identifier.citation | International Food Research Journal, v. 23, n. 3, p. 1332-1337, 2016. | |
dc.identifier.issn | 2231-7546 | |
dc.identifier.issn | 1985-4668 | |
dc.identifier.scopus | 2-s2.0-84964680471 | |
dc.identifier.uri | http://hdl.handle.net/11449/168605 | |
dc.language.iso | eng | |
dc.relation.ispartof | International Food Research Journal | |
dc.relation.ispartofsjr | 0,296 | |
dc.rights.accessRights | Acesso restrito | pt |
dc.source | Scopus | |
dc.subject | Oreganum vulgar L. | |
dc.subject | Rats | |
dc.subject | Supplementation | |
dc.subject | Thymus vulgaris L. | |
dc.title | Use of spice extracts and its impact on lipid profile in vivo | en |
dc.type | Artigo | pt |
dspace.entity.type | Publication | |
unesp.campus | Universidade Estadual Paulista (UNESP), Instituto de Biociências, Letras e Ciências Exatas, São José do Rio Preto | pt |