publication . Article . Other literature type . 2012

Preparation and evaluation of functional foods in adjuvant arthritis

Sahar Y. Al-Okbi; Doha A. Mohamed;
Open Access
  • Published: 01 Oct 2012 Journal: Grasas y Aceites, volume 63, pages 394-402 (issn: 0017-3495, eissn: 1988-4214, Copyright policy)
  • Publisher: Editorial CSIC
Abstract
Adjuvant arthritis is an animal model that closely resembles rheumatoid arthritis in humans. It is a successful working model used to study new anti-inflammatory agents. In previous studies (animal and clinical) we have shown that evening primrose oil, fish oil and the methanol extract of date fruits and fenugreek seeds have anti-inflammatory activity and that the methanol extract of dates has an antioxidant effect. Based on these studies, the aim of the present study was to prepare 7 functional foods containing such bioactive fractions separately or in combination and to evaluate them in adjuvant arthritis in rats, study the stability of bioactive ingredients a...
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Subjects
free text keywords: Food Science, Organic Chemistry, Adjuvant arthritis, Functional foods, Fenugreek, Date, Primrose oil, Phenolic content, Biochemical parameters, Nutritional parameters, Rats, Aceite de onagra, Aceite de pescado, Ácidos grasos, Alimentos funcionales, Alholva, Artritis adyuvante, Contenido fenólico, Dátiles, Fenogreco, Parámetros bioquímicos, Parámetros nutricionales, Ratas, Active ingredient, Rheumatoid arthritis, medicine.disease, medicine, Evening Primrose Oil, Biochemistry, Fish oil, Antioxidant, medicine.medical_treatment, Fatty acid, chemistry.chemical_classification, chemistry, Glutathione peroxidase, Erythrocyte sedimentation rate, medicine.diagnostic_test, lcsh:Nutrition. Foods and food supply, lcsh:TX341-641
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