Lipid-lowering activity of low-esterified pectins in experimental ethanol-induced liver injury

Lipid-lowering activity of low-esterified pectins in experimental ethanol-induced liver injury The lipid-lowering effects of low-esterified pectins from the sea grass Zostera marina and citrus fruits were studied in animals with ethanol intoxication. Regardless of their source, pectins with a low degree of esterification contributed to reduced cholesterol and triglyceride levels, both in the blood and liver, and enhanced the blood high-density lipoprotein level, as well as slowing lipid peroxidation processes. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Russian Journal of Marine Biology Springer Journals

Lipid-lowering activity of low-esterified pectins in experimental ethanol-induced liver injury

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Publisher
SP MAIK Nauka/Interperiodica
Copyright
Copyright © 2009 by Pleiades Publishing, Ltd.
Subject
Life Sciences; Freshwater & Marine Ecology
ISSN
1063-0740
eISSN
1608-3377
D.O.I.
10.1134/S1063074009040117
Publisher site
See Article on Publisher Site

Abstract

The lipid-lowering effects of low-esterified pectins from the sea grass Zostera marina and citrus fruits were studied in animals with ethanol intoxication. Regardless of their source, pectins with a low degree of esterification contributed to reduced cholesterol and triglyceride levels, both in the blood and liver, and enhanced the blood high-density lipoprotein level, as well as slowing lipid peroxidation processes.

Journal

Russian Journal of Marine BiologySpringer Journals

Published: Sep 4, 2009

References

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