Influence of Dietary Curcumin, Capsaicin and Garlic on the Antioxidant Status of Red Blood Cells and the Liver in High-Fat-Fed Rats-Reference-Cited by-同舟云学术

Influence of Dietary Curcumin, Capsaicin and Garlic on the Antioxidant Status of Red Blood Cells and the Liver in High-Fat-Fed Rats

Published:2004 Issue:5 Volume:48 Page:314-320
ISSN:0250-6807
Container-title:Annals of Nutrition and Metabolism
language:en
Short-container-title:Ann Nutr Metab

Author:

Kempaiah R.K.,Srinivasan K.

Publisher

S. Karger AG

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference35 articles.

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2. Spices as Beneficial Hypolipidemic Food Adjuncts: A Review

3. Chandrasekhara N, Srinivasan K: Health benefits of spices; in: Trends in Food Science and Technology - Global Perspective. Mysore, Association of Food Scientists and Technologists, 1999, pp 725-737.

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