The dietary effects of a fermented vegetable product on glutathione peroxidase activity and lipid peroxidation of Japanese flounder Paralichthys olivaceus-Reference-Cited by-同舟云学术

The dietary effects of a fermented vegetable product on glutathione peroxidase activity and lipid peroxidation of Japanese flounder Paralichthys olivaceus

Published:2006-02 Issue:1 Volume:72 Page:179-184
ISSN:0919-9268
Container-title:Fisheries Science
language:en
Short-container-title:Fisheries Sci

Author:

ASHIDA Takayuki,TAKEI Yoshito,TAKAGAKI Masahiro,MATSUURA Yoshinori,OKIMASU Eiji

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference28 articles.

1. MUSCLE DYSTROPHY OF CARP DUE TO OXIDIZED OIL AND THE PREVENTIVE EFFECT OF VITAMIN E

2. Severe oxidative stress is thought to be a principal cause of jaundice of yellowtail Seriola quinqueradiata

3. 2-Thiobarbituric acid values and contents of .ALPHA.-tocopherol and bile pigments in the liver and muscle of jaundiced yellowtail, Seriola quinqueradiata.

4. In vivo Lipid Peroxidation Levels and Antioxidant Activities of Cultured and Wild Yellowtail

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