Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 3 Issue: 2

Beneficial Effects of Sardine Proteins Combined with Citrus latifolia Extract on Lipid profile and Tissues Redox Status in Rats fed a High-Cholesterol Diet

Hakima Mir, Djamil Krouf* and Douja Taleb-Senouci
Département de Biologie, Faculté des Sciences de la Nature et de la Vie, Université d’Oran, 31100 Algérie
Corresponding author : Djamil Krouf
Laboratoire de Nutrition Clinique et Métabolique, Département de Biologie, Faculté des Sciences de la Nature et de la Vie. Université d’Oran. BP1524 El M’Naouer 31100 Oran, Algérie
Tel/Fax: 00 213 41 58 19 44
E-mail: [email protected]
Received: October 26, 2013 Accepted: March 20, 2014 Published: March 25, 2014
Citation: Hakima Mir, Djamil Krouf, Douja Taleb-Senouci (2014) Beneficial Effects of Sardine Proteins Combined with Citrus latifolia Extract on Lipid profile and Tissues Redox Status in Rats fed a High-Cholesterol Diet. J Food Nutr Disord 3:2. doi:10.4172/2324-9323.1000136

Abstract

Beneficial Effects of Sardine Proteins Combined with Citrus latifolia Extract on Lipid profile and Tissues Redox Status in Rats fed a High-Cholesterol Diet

Considerable evidences support the role of oxidative stress in the development of atherosclerosis and related cardiovascular diseases. Moreover, feeding experimental animals with high cholesterol diet (HCD) was reported to increase oxidative stress and to induce reactive oxygen species (ROS) generation in different biological tissues including liver, brain, kidney and erythrocytes. Also, lipid peroxidation and oxidative stress are one of the most important pathological mechanisms that explain metabolic changes and hepatic injury following HCD feeding

Keywords: Sardine protein; Citrus latifolia ; Rats; High cholesterol diet; Hypercholesterolemia; Lipid peroxidation; Antioxidant enzyme

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