Orally administered pressure-blanched white saffron (Curcuma mangga Val.) improves antioxidative properties and lipid profiles in vivo

This research focused on studying the effects of orally administered pressure-blanched white saffron on the antioxidative properties and lipid profiles of wistar rats. White saffron was blanched in autoclave for 2.5, 5, 7.5, and 10 min at 100, 105, 110, 115, and 120 °C, which are equivalent to 14.71...

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Detalles Bibliográficos
Autores principales: Pujimulyani, Dwiyati, Santoso, Umar, Luwihana D, Sri, Maruf, Ali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7327263/
https://www.ncbi.nlm.nih.gov/pubmed/32637681
http://dx.doi.org/10.1016/j.heliyon.2020.e04219

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7327263/
https://www.ncbi.nlm.nih.gov/pubmed/32637681
http://dx.doi.org/10.1016/j.heliyon.2020.e04219

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