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.
Russian Journal of Marine Biology – Springer Journals
Published: Sep 4, 2009
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