Long-term feeding effect of thermally oxidised oils on antioxidant enzymes in rats.
Indian J Exp Biol
;
1999 Oct; 37(10): 1042-5
Artículo
en Inglés
| IMSEAR
| ID: sea-60351
ABSTRACT
Long term feeding effect of thermally oxidised oils on activities of hepatic antioxidant enzymes viz. catalase, glutathione peroxidase (GPX), glutathione-S-transferase (GST) and superoxide dismutase (SOD) at 5 and 20% level for 20 weeks was studied in laboratory rats. Activity of catalase increased in heated and fried oil fed group of rats, whereas activities of GPX, GST and SOD decreased in both heated and fried oil groups. Increase or decrease in activities of these enzymes may be related to several factors like heating and frying conditions, nature of fat, extent of peroxidation, presence of antioxidants, duration of feeding, beside other factors.
Texto completo:
Disponible
Índice:
IMSEAR (Asia Sudoriental)
Asunto principal:
Oxidación-Reducción
/
Ratas
/
Superóxido Dismutasa
/
Grasas Insaturadas en la Dieta
/
Masculino
/
Catalasa
/
Ratas Wistar
/
Glutatión
/
Glutatión Transferasa
/
Calor
Idioma:
Inglés
Revista:
Indian J Exp Biol
Año:
1999
Tipo del documento:
Artículo
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