The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats

This study examined the impact of different cooking methods on fatty acid (FAs) composition of shrimp meat and the ability of these foods to protect against high cholesterol (HC) diet-induced non-alcoholic fatty liver disease (NAFLD) in rats. Shrimp were cooked for 10 min boiled, grilled, or fried i...

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Detalles Bibliográficos
Autores principales: AlFaris, Nora A., Alshammari, Ghedeir M., AlTamimi, Jozaa Z., AlMousa, Lujain A., AlKehayez, Nora M., Aljabryn, Dalal H., Alagal, Reham I., Yahya, Mohammed A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7783650/
https://www.ncbi.nlm.nih.gov/pubmed/33424294
http://dx.doi.org/10.1016/j.sjbs.2020.09.036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7783650/
https://www.ncbi.nlm.nih.gov/pubmed/33424294
http://dx.doi.org/10.1016/j.sjbs.2020.09.036

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