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Effect of high dietary sucrose and fat levels on liver lipids and proteins
Egyptian Journal of Food Science. 1989; 17 (1-2): 15-22
in English | IMEMR | ID: emr-12722
Responsible library: EMRO
ABSTRACT
The effect of diet containing 65% sucrose and a diet containing 30% butter fat on liver lipid and total proteins were studied in experimental rats. The feeding experiment continued for 40 days, and the results were compared with a control group of rats fed balanced diet. Results showed that both diets produced significant increases of liver triglycerides, phospholipids, total cholesterol and total lipids, however, significant decrease of liver proteins [g/100g] were noticed
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Index: IMEMR (Eastern Mediterranean) Main subject: Rats / Sucrose / Diet / Fats Language: English Journal: Egypt. J. Food Sci. Year: 1989

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Index: IMEMR (Eastern Mediterranean) Main subject: Rats / Sucrose / Diet / Fats Language: English Journal: Egypt. J. Food Sci. Year: 1989