Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 6 de 6
Filtrar
Adicionar filtros








Intervalo de ano
1.
Indian J Biochem Biophys ; 1999 Aug; 36(4): 211-20
Artigo em Inglês | IMSEAR | ID: sea-26443

RESUMO

The role of trans fatty acids (TFA) present in partially hydrogenated fats widely consumed in food and their link with coronary heart disease has been examined in this review. Most of the studies carried out have been on the effects of TFA on blood-lipid profile. The perceived effects of TFA intake depend on the fat or oil with which they are compared and appears to be in between that of dietary saturated fats and monounsaturated fatty acids. When compared to saturated fat, TFA intake shows lower levels of total and LDL-cholesterol in blood. But when both TFA and saturated fatty acids are compared with cis fatty acids or native unhydrogenated oil, increase in total and LDL-cholesterol are noted. The effects of TFA on HDL-cholesterol and Lp(a) are not clearly established. The undesirable effects of TFA can be overcome by inclusion of essential fatty acids at a minimum of 2 energy per cent level in the diet. The link between trans fatty acid intake and coronary heart disease (CHD) are not unequivocally established.


Assuntos
Fatores de Coagulação Sanguínea/metabolismo , Colesterol/sangue , Doença das Coronárias/etiologia , Ácidos Graxos/administração & dosagem , Humanos , Recém-Nascido , Fenômenos Fisiológicos da Nutrição
2.
Indian J Exp Biol ; 1998 Sep; 36(9): 907-10
Artigo em Inglês | IMSEAR | ID: sea-59202

RESUMO

Garcinia kola, (a herb grown in Nigeria; calorific value 358.54 k.cal/100 g) inhibited in vitro lipid peroxidation of rat liver homogenate in a dose dependent manner. The inhibitory activity of G.kola was not affected by heating (100 degrees C/10 min). The antioxidant component of G.kola was soluble in aqueous and ethanolic media. The active component(s) in G. kola responsible for its inhibitory activity on lipid peroxidation is tentatively identified as isoflavones.


Assuntos
Animais , Antioxidantes/isolamento & purificação , Isoflavonas/isolamento & purificação , Peroxidação de Lipídeos/efeitos dos fármacos , Fígado/efeitos dos fármacos , Extratos Vegetais/isolamento & purificação , Plantas Medicinais , Ratos , Ratos Wistar
3.
Indian J Biochem Biophys ; 1989 Aug; 26(4): 254-8
Artigo em Inglês | IMSEAR | ID: sea-28422

RESUMO

The status of hepatic mixed function oxygenase system (MFOS) was investigated in rats fed spice principles: capsaicin, piperine and curcumin, as well as spices: cumin, ginger, fenugreek, cinnamon, asafoetida, mustard and tamarind at two dietary levels each. Liver microsomal cytochrome P450-dependent aryl hydroxylase was generally stimulated by these spice principles and spices. Cumin, ginger and fenugreek also stimulated the levels of cytochrome P450 and cytochrome b5 and cumin and tamarind stimulated N-demethylase activity. NADPH-cytochrome c reductase and glucuronyl transferase activities, however, remained unaffected by the spices tested.


Assuntos
Animais , Condimentos , Feminino , Fígado/enzimologia , Oxigenases de Função Mista/metabolismo , Ratos , Ratos Endogâmicos
4.
Artigo em Inglês | IMSEAR | ID: sea-16275

RESUMO

Rats fed capsaicin (0.15, 1.5 and 15 mg%) containing diets were able to counter by about 30 per cent of the hepatic lipid accumulation caused by a single dose administration of ethanol (6 g/kg body weight). The rate of triglyceride secretion in capsaicin fed animals from liver to plasma was also elevated as judged by Triton WR-1339 induced hypertriglyceridemia. The results suggest a possible mechanism by which capsaicin counters ethanol induced hepatic lipid accumulation in rats.


Assuntos
Animais , Capsaicina/farmacologia , Etanol/toxicidade , Feminino , Fígado/metabolismo , Ratos , Ratos Endogâmicos , Triglicerídeos/metabolismo
5.
J Biosci ; 1982 Dec; 4(4): 425-430
Artigo em Inglês | IMSEAR | ID: sea-160179

RESUMO

Inclusion of red pepper or its active principle 'capsaicin' in the diet led to a lowering of total lipids, particularly triglycerides in the liver. The total body fat was lowered in animals fed red pepper or capsaicin but not in animals fed paprika powder which had negligible capsaicin content. Hyperlipogensis and hypertriglyceridemia caused by fructose feeding were significantly were decreased in capsaicin-fed animals. Activities of the key lipogenic enzymes were reduced as reflected by decreased lipogenesis.

SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA