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Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

Autor Manso, María A.; Miguel, Marta ; Even, Jeanne; Hernández, Rosario; Aleixandre, Amaya; López-Fandiño, Rosina
Palabras clave Antioxidant status
Lipid profile
Bioactive peptides
Egg white
Spontaneously hypertensive rats
Fecha de publicación 15-jul-2008
Citación Food Chemistry 109(2): 361-367 (2008)
ResumenThis 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.
Descripción 7 pages, 3 figures.-- Online version available Dec 25, 2007.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2007.12.049
URI http://hdl.handle.net/10261/10471
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