Hypolipidaemic effect and mechanism of paprika seed oil on Sprague-Dawley rats
Author:
Affiliation:
1. College of Food Science; Southwest University; Chongqing China
2. Laboratory of Quality 1 Safety Risk Assessment for Agro-products on Storage and Preservation; Chongqing China
Funder
Shizhu foundation of SWU
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8300/fullpdf
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3. Supercritical CO2 and subcritical propane extraction of pungent paprika and quantification of carotenoids, tocopherols and capsaicinoids;Gnayfeed;J Agric Food Chem,2001
4. Nutritional values of red pepper seed oil meal and effects of its supplementation on performances and physiological responses of broiler chicks;An;Asian Australasian J Anim Sci,2007
5. Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying [J];Yang;J Food Sci Technol,2010
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