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Ellagic Acid Suppresses the Oxidative Stress Induced by Dietary-Oxidized Tallow
Dietary tallow was thermally oxidized at 180°C in an open fryer. The oxidized tallow (OT) and unoxidized tallow were characterized for oxidation parameters and fatty acid composition using GC-MS. Tallow samples were fed to rabbits along with 50, 100, and 150 mg/kg/day of ellagic acid (EA) for three...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2018
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6276410/ https://www.ncbi.nlm.nih.gov/pubmed/30581536 http://dx.doi.org/10.1155/2018/7408370 |