کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7592086 | 1492109 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of gluten-free breads, with varying functional supplements, on the biochemical parameters and antioxidant status of rat serum
ترجمه فارسی عنوان
اثرات نان بدون گلوتن با مکمل های عملکردی مختلف بر روی پارامترهای بیوشیمیایی و وضعیت آنتی اکسیدانی سرم موش صحرایی
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This paper examines the effects of gluten-free bread enriched with functional ingredients (milk powder, poppy, sunflower and pumpkin seeds, egg yolk, carum, hazel nuts and amaranth) on the morphological and biochemical parameters and antioxidant status of rats serum. Rats were provided test diets - gluten-free breads and water ad libitum. After 14Â days, the animals were weighed and killed. A hazel nut-amaranth bread diet significantly increased the level of thrombocytes when compared to control bread. A mixed bread diet significantly decreased cholesterol levels in rats. All fortified breads decreased triglyceride levels and alanine transaminase activity and caused an increase in antiradical activity of the serum. In rats fed with poppy-milk bread, milk-seed bread and mixed bread, a marked decrease in superoxide dismutase activity was found. Enriched breads reduced the levels of triglyceride and improved the antiradical properties of serum, although the physiological relevance of this needs to be confirmed by human studies.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 182, 1 September 2015, Pages 268-274
Journal: Food Chemistry - Volume 182, 1 September 2015, Pages 268-274
نویسندگان
MichaÅ Åwieca, Julita ReguÅa, Joanna Suliburska, Urszula ZÅotek, Urszula Gawlik-Dziki,