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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| 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 |