The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats

The protective effect of shrimp cooked in different methods on high-cholesterol- induced fatty liver in rats

This study examined the impact of different cooking methods on fatty acid (FAs) composition of shrimp meat and the ability of these foods to protect against high cholesterol (HC) diet-induced non-alcoholic fatty liver disease (NAFLD) in rats. Shrimp were cooked for 10 min boiled, grilled, or fried i...

Full description

Bibliographic Details
Main Authors: Nora A. AlFaris, Ghedeir M. Alshammari, Jozaa Z. AlTamimi, Lujain A. AlMousa, Nora M. AlKehayez, Dalal H. Aljabryn, Reham I. Alagal, Mohammed A. Yahya
Format: Article
Language:English
Published: Elsevier 2021-01-01
Series:Saudi Journal of Biological Sciences
Subjects:
Shrimp
Cooked
High-cholesterol
Fatty liver
Rats
Online Access:http://www.sciencedirect.com/science/article/pii/S1319562X20304447

Internet

http://www.sciencedirect.com/science/article/pii/S1319562X20304447

Similar Items