Author: Mao, Changyi; Yu, Zhihui; Li, Chengliang; Jin, Yongguo; Ma, Meihu
Title: The Functional Properties of Preserved Eggs: From Anti-cancer and Anti-inflammatory Aspects Document date: 2018_7_31
ID: 3eeykk89_60
Snippet: Korean Journal for Food Science of Animal Resources Vol. 38, No. 3, 2018 624 and TCHO contents in liver. In the low-dose group, TG and TCHO contents were decreased by 19.5% and 6.8% respectively, indicating that the preserved eggs are conductive in antilipemic capacity. This could be involved with several major influencing factors: 1) some active substance such as apolipoprotein E (APOE) genotype (Miettinen et al., 1988; Kesäniemi et al., 1987) .....
Document: Korean Journal for Food Science of Animal Resources Vol. 38, No. 3, 2018 624 and TCHO contents in liver. In the low-dose group, TG and TCHO contents were decreased by 19.5% and 6.8% respectively, indicating that the preserved eggs are conductive in antilipemic capacity. This could be involved with several major influencing factors: 1) some active substance such as apolipoprotein E (APOE) genotype (Miettinen et al., 1988; Kesäniemi et al., 1987) and angiotensin converting enzyme (ACE) genotype (Morise et al., 1994) may promote the lipoprotein metabolism and transformation in the liver; 2) the substances above may inhibit the intestinal absorption of cholesterol, further reducing the synthesis of cholesterol and improving the decomposition rate of TG in the liver .
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