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Antihypertensive Effects of Natto, a Traditional Japanese Fermented Food, in Spontaneously Hypertensive Rats
natto soybean angiotensin I converting enzyme Bacillus subtilis natto hypertension spontaneously hypertensive rats
2010/3/5
Natto is a popular traditional Japanese food made by fermenting steamed soybeans with Bacillus subtilis natto. It has long been thought that natto is effective in preventing hypertension. But there ha...
Anti-Obesity and Hypotriglyceridemic Properties of Coffee Bean Extract in SD Rats
coffee bean extract anti-obesity hypotriglyceridemic activity lipogenesis lipolysis
2010/3/5
Coffee bean extract (CBE) was prepared from raw green coffee beans and contained 10.0% caffeine and 27.0% chlorogenic acid. Male Sprague-Dawley rats were fed a diet containing 1% CBE for 4 weeks. Alth...
Antidiabetic Effect of Nono (A Nigerian Fermented Milk) on Alloxan-Induced Diabetic Rats
Nono Alloxan-Induced Diabetic Rats
2016/5/31
The effect of Nono (a Nigerian fermented milk) on diabetic situation in rats, induced by intraperitonial injection of alloxan monohydrate is reported. Nono administration for 4 weeks lowered the raise...
Protective Effects of Epigallocatechin Gallate on Paraquat-Induced Oxidative Stress in Rats
oxidative stress antioxidative enzyme activity thiobarbituric acid reactive substances
2010/11/23
The protective effect of epigallocatechin gallate (EGCg) on paraquat-induced oxidative stress was determined in rats. Decreases in food intake, body weight gain, and liver triacylglycerol level, which...
Effects of Soybean Pectic Polysaccharide on Cholesterol Levels in Rats
cholesterol rat hypocholesterolemic effect
2010/11/22
The effects of soybean pectic polysaccharide on cholesterol metabolism in rats were examined. The polysaccharide gradually repressed the increase in the serum cholesterol level; whereas, citrus pectin...