Preparation and evaluation of functional foods in adjuvant arthritis

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Al-Okbi, S. Y. ; Mohamed, D. A. (2012)
  • Publisher: Consejo Superior de Investigaciones Científicas
  • Journal: Grasas y Aceites (issn: 0017-3495, eissn: 1988-4214)
  • Related identifiers: doi: 10.3989/gya.130811
  • Subject: Adjuvant arthritis | Functional foods | Fenugreek | Date | Primrose oil | Fish oil | Phenolic content | Fatty acid | 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 | Nutrition. Foods and food supply | TX341-641

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 ... View more
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