Effect of Garlic with Different Processing on Lipid Metabolism in 1% Cholesterol Fed Rats-Reference-Cited by-同舟云学术

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Effect of Garlic with Different Processing on Lipid Metabolism in 1% Cholesterol Fed Rats

Published:2008-02-29 Issue:2 Volume:37 Page:162-169
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kang Min-Jung,Lee Soo-Jung,Shin Jung-Hye,Kang Shin-Kwon,Kim Jeong-Gyun,Sung Nak-Ju

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200807341723513.pdf

Reference35 articles.

1. Regulation of Plasma LDL-Cholesterol Levels by Dietary Cholesterol and Fatty Acids

2. Garlic (Allium sativum) and onion (Allium cepa): A review of their relationship to cardiovascular disease

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2. Black garlic fermentation with green tea extract reduced HMF and improved bioactive properties: optimization study with response surface methodology;Journal of Food Measurement and Characterization;2022-01-11

3. Recent development in black garlic: Nutraceutical applications and health-promoting phytoconstituents;Food Reviews International;2021-12-16

4. Effect of black garlic on visceral fat, oxidative stress and insulin resistance in nonalcoholic fatty liver disease rats;Nutrition & Food Science;2021-05-18

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