The Coadministration of Unoxidized and Oxidized Desi Ghee Ameliorates the Toxic Effects of Thermally Oxidized Ghee in Rabbits

Desi Ghee was thermally oxidized at 160°C for 9 h and characterized for peroxide value (PV), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), radical scavenging activity (RSA), and fatty acid and cholesterol composition using GC-MS. Oxidized (OG) and normal ghee (NG) were fed...

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Detalles Bibliográficos
Autores principales: Zeb, Alam, Uddin, Islam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5337355/
https://www.ncbi.nlm.nih.gov/pubmed/28299204
http://dx.doi.org/10.1155/2017/4078360

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5337355/
https://www.ncbi.nlm.nih.gov/pubmed/28299204
http://dx.doi.org/10.1155/2017/4078360

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