Pepsin egg white hydrolysate ameliorates metabolic syndrome in high-fat/high-dextrose fed rats-Reference-Cited by-同舟云学术

Pepsin egg white hydrolysate ameliorates metabolic syndrome in high-fat/high-dextrose fed rats

Published:2018 Issue:1 Volume:9 Page:78-86
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Moreno-Fernández S.¹²³⁴⁵,Garcés-Rimón M.¹²³⁴⁵,González C.⁵⁶³⁴⁷,Uranga J. A.⁵⁶³⁴⁷,López-Miranda V.⁵⁶³⁴⁷,Vera G.⁵⁶³⁴⁷,Miguel M.¹²³⁴⁷^ORCID

Affiliation:

1. Instituto de Investigación en Ciencias de la Alimentación (CIAL

2. CSIC-UAM)

3. Madrid

4. Spain

5. Unidad Asociada I+D+i del Instituto de Investigación en Ciencias de la Alimentación (CIAL)

6. Consejo Superior de Investigaciones Científicas (CSIC)

7. Ciencias Básicas de la Salud. Facultad de Ciencias de la Salud

Abstract

The aim of this study was to examine the effect of a pepsin egg white hydrolysate (EWH) on metabolic complications using a high-fat/high-dextrose diet-induced Metabolic Syndrome (MetS) experimental model.

Funder

Ministerio de Economía y Competitividad

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01280B

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