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_56
Snippet: In present study, we found that preserved eggs decreased the levels of TG, TCHO, and LDL/HDL in rat's liver, which are related to lipid metabolism in rats (van der Made et al., 2014). we found that preserved eggs could significantly reduce the TG 0 mg/mL 2.5 mg/mL 5 mg/mL 10 mg/mL Fig. 6 . Cell morphology of Caco-2 exposed to gastrointestinal digests in different concentration......
Document: In present study, we found that preserved eggs decreased the levels of TG, TCHO, and LDL/HDL in rat's liver, which are related to lipid metabolism in rats (van der Made et al., 2014). we found that preserved eggs could significantly reduce the TG 0 mg/mL 2.5 mg/mL 5 mg/mL 10 mg/mL Fig. 6 . Cell morphology of Caco-2 exposed to gastrointestinal digests in different concentration.
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