期刊
FOOD CHEMISTRY
卷 121, 期 4, 页码 1010-1013出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.01.039
关键词
Haw; Pectic oligosaccharide; Hyperlipidemia; Antioxidant; Total cholesterol; Triglyceride
The anti-hyperlipidemic and antioxidant effects of haw pectic oligosaccharide (HPOS) were investigated using a model of hyperlipidemia induced by a high-fat diet in mice. HPOS significantly lowered the serum levels of total cholesterol (p < 0.01) and triglycerides (p < 0.05) and inhibited the accumulation of body fat in this model. It significantly enhanced the activity of superoxide dismutase to suppress oxidative reactions (p < 0.01) and inhibited the synthesis and accumulation of malondialdehyde in serum (p < 0.05). Thus, HPOS could be valuable in the development of nutritional and drug therapies to combat cardiovascular diseases. (C) 2010 Elsevier Ltd. All rights reserved.
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