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Báo cáo khoa học: Protective effect of dietary curcumin and capsaicin on induced oxidation of low-density lipoprotein, iron-induced hepatotoxicity and carrageenan-induced inflammation in experimental rats

Chia sẻ: Nguyen Thang | Ngày: | Loại File: PDF | Số trang:10

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The beneficial influence of dietary curcumin, capsaicin and their combina-tion on the susceptibility of low-density lipoprotein (LDL) to oxidation was examined in an animal study. Individually, both dietary curcumin and capsaicin significantly inhibited thein vivo iron-induced LDL oxidation, as well as copper-induced oxidation of LDLin vitro. The protective effect of the combination of curcumin and capsaicin on LDL oxidation was greater than that of individual compounds.

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Nội dung Text: Báo cáo khoa học: Protective effect of dietary curcumin and capsaicin on induced oxidation of low-density lipoprotein, iron-induced hepatotoxicity and carrageenan-induced inflammation in experimental rats

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