Effect of the red seaweed Mastocarpus stellatus intake on lipid metabolism and antioxidant status in healthy Wistar rats
- Autor
- GOMEZ-ORDONEZ, Eva1 ; JIMENEZ-ESCRIG, Antonio1 ; RUPEREZ, Pilar1
[1] Metabolism and Nutrition Department, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN). Consejo Superior de Investigaciones Cientificas (CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain - Fuente
Food chemistry. 2012, Vol 135, Num 2, pp 806-811, 6 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Anticoagulant Antioxidant Carrageenan Cholesterol lowering Dietary fibre Seaweed Sulphated-galactan
- Palabra clave (fr)
- Algae Antioxydant Carraghénane Cholestérol Galactane Lipide Métabolisme Rat Rouge Additif alimentaire Gélifiant Mammalia Rodentia Vertebrata
- Palabra clave (in)
- Algae Antioxidant Carrageenan Cholesterol Galactan Lipids Metabolism Rat Red Food additive Gelling agent Mammalia Rodentia Vertebrata
- Palabra clave (es)
- Algae Antioxidante Carragenano Colesterol Galactano Lípido Metabolismo Rata Rojo Aditivo alimentario Gelificante Mammalia Rodentia Vertebrata
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 26196577
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.2012.04.138 
https://dx.doi.org/10.1016/j.foodchem.2012.04.138
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