In vitro evaluation of dietary compounds to reduce mercury bioavailability.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.12.012
Abstract: Mercury in foods, in inorganic form [Hg(II)] or as methylmercury (CH3Hg), can have adverse effects. Its elimination from foods is not technologically viable. To reduce human exposure, possible alternatives might be based on reducing its… read more here.
Keywords: mercury bioavailability; dietary compounds; bioavailability; vitro evaluation ... See more keywords
Evaluation of dietary sources of protein on growth performance in pigs
Sign Up to like & getrecommendations! Published in 2018 at "Veterinarni Medicina"
DOI: 10.17221/7518-vetmed
Abstract: A 6-week trial was conducted to investigate the effects of animal skin protein sources from swine and cattle on growth performance, body condition and blood characteristics in growing pigs. A total of 96 pigs (23.50… read more here.
Keywords: growth performance; dietary sources; evaluation dietary; basal diet ... See more keywords
Antioxidant Activity Evaluation of Dietary Flavonoid Hyperoside Using Saccharomyces Cerevisiae as a Model
Sign Up to like & getrecommendations! Published in 2019 at "Molecules"
DOI: 10.3390/molecules24040788
Abstract: Oxidative stress leads to various diseases, including diabetes, cardiovascular diseases, neurodegenerative diseases, and even cancer. The dietary flavonol glycoside, hyperoside (quercetin-3-O-galactoside), exerts health benefits by preventing oxidative damage. To further understand its antioxidative defence mechanisms,… read more here.
Keywords: antioxidant activity; saccharomyces cerevisiae; activity evaluation; dietary flavonoid ... See more keywords