Polysaccharides from the green alga Ulva rigida improve the antioxidant status and prevent fatty streak lesions in the high cholesterol fed hamster, an animal model of nutritionally-induced atherosclerosis
- Author
- GODARD, Marlène1 ; DECORDE, Kelly1 ; VENTURA, Emilie1 ; SOTERAS, Gisèle2 ; BACCOU, Jean-Claude3 ; CRISTOL, Jean-Paul1 ; ROUANET, Jean-Max1
[1] Équipe d'Accueil 4188, Nutrition Humaine, Biodisponibilité et Athérogénèse, Place Eugène Bataillon, Université Montpellier 1 and 2, 34095 Montpellier, France
[2] Conseil Général de l'Hérault, Direction de l'Eau et des Milieux Aquatiques, 1000 rue d'Alco, 34087 Montpellier, France
[3] Physiologie and Technologies Végétales, UMR 95 Qualisud, Université Montpellier 2, 34095 Montpellier, France - Source
Food chemistry. 2009, Vol 115, Num 1, pp 176-180, 5 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Algal polysaccharides Antioxidants Atherosclerosis Cholesterol Hamsters Oxidative stress
- Keyword (fr)
- Antioxydant Athérosclérose Cholestérol Hamster Lésion Modèle animal Polyoside Stress oxydatif Vert Lipide Mammalia Rodentia Vertebrata
- Keyword (en)
- Antioxidant Atherosclerosis Cholesterol Hamster Lesion Animal model Polysaccharide Oxidative stress Green Lipids Mammalia Rodentia Vertebrata
- Keyword (es)
- Antioxidante Ateroesclerosis Colesterol Hamster Lesión Modelo animal Poliósido Estrés oxidativo Verde Lípido Mammalia Rodentia Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21274516
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2008.11.084 
https://dx.doi.org/10.1016/j.foodchem.2008.11.084
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