Use of spice extracts and its impact on lipid profile in vivo
Carregando...
Data
Autores
Orientador
Coorientador
Pós-graduação
Curso de graduação
Título da Revista
ISSN da Revista
Título de Volume
Editor
Tipo
Artigo
Direito de acesso
Acesso restrito
Resumo
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.
Descrição
Palavras-chave
Oreganum vulgar L., Rats, Supplementation, Thymus vulgaris L.
Idioma
Inglês
Citação
International Food Research Journal, v. 23, n. 3, p. 1332-1337, 2016.
Itens relacionados
Financiadores
Outras formas de acesso
