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dc.contributor.authorManso, María A.-
dc.contributor.authorMiguel, Marta-
dc.contributor.authorEven, Jeanne-
dc.contributor.authorHernández, Rosario-
dc.contributor.authorAleixandre, Amaya-
dc.contributor.authorLópez-Fandiño, Rosina-
dc.identifier.citationFood Chemistry 109(2): 361-367 (2008)en_US
dc.description7 pages, 3 figures.-- Online version available Dec 25, 2007.en_US
dc.description.abstractThis paper examines the effects of the long-term consumption of egg white hydrolysed with pepsin (hEW) on the antioxidant status and lipid profile of spontaneously hypertensive rats (SHR). The antioxidant capacity was measured by the oxygen radical absorbance capacity (ORAC) and the oxidative status by the malon-dialdehyde (MDA) assay. The lipid profile was analysed spectrophotometrically. The radical-scavenging capacity of the plasma was increased and the MDA concentration in the aorta was decreased in the SHR treated with 0.5 g/kg/day of hEW. Our findings indicate that hEW played an important role in antioxidative defence of SHR and exerted a beneficial effect on the lipid profile, lowering triglycerides and total cholesterol without changing HDL levels. Therefore, hEW may be useful to prevent or reverse abnormalities associated with the metabolic syndrome and its complications, such as hypertension, oxidative stress and hyperlipidemia.en_US
dc.description.sponsorshipThis study was supported by the projects CM-S0505-AGR-0153 and AGL2007-65035.en_US
dc.format.extent153718 bytes-
dc.subjectAntioxidant statusen_US
dc.subjectLipid profileen_US
dc.subjectBioactive peptidesen_US
dc.subjectEgg whiteen_US
dc.subjectSpontaneously hypertensive ratsen_US
dc.titleEffect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive ratsen_US
dc.description.peerreviewedPeer revieweden_US
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