HEMATOLOGIC PROFILE OF LABORATORY RATS FED WITH BAKERY PRODUCTS
نویسندگان
چکیده
منابع مشابه
Hematologic Parameters of COVID – 19: A Review on Alteration of Hematologic Laboratory Findings
Corona virus 2019 (COVID –19) is a public health emergency and according to the recent statistic of World Health Organization (WHO), this novel virus has infected all continents. During this outbreak, there is an urgent need for documentation of laboratory predictors to discriminate between mild and severe forms of this virus. In this pandemic, prompt identification of clinical and labora...
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Cardiovascular diseases with an incidence of approximately 50% are the main causes of death in most advanced countries and an increasing trend in the developing world as well. The World Health Organization estimates that 12 million people per year worldwide die from cardiovascular diseases. Cardiovascular diseases are becoming an increasing problem worldwide and hypercholesterolemia has been co...
متن کاملPharmacological Action of Mentha piperita on Lipid Profile in Fructose-Fed Rats
Cardiovascular diseases with an incidence of approximately 50% are the main causes of death in most advanced countries and an increasing trend in the developing world as well. The World Health Organization estimates that 12 million people per year worldwide die from cardiovascular diseases. Cardiovascular diseases are becoming an increasing problem worldwide and hypercholesterolemia has been co...
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Backgrounds: Type 2 diabetes mellitus is the most common metabolic disease and free fatty acids, as signaling molecules, can play a crucial role in the development of it. Different free fatty acids, through various cell membrane receptors, induce different effects on metabolic pathways and thereby affect insulin sensitivity. Simvastatin is a cholesterol decreasing drug prescrib...
متن کاملTechnical constraints in the development of reduced-fat bakery products.
The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing signific...
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ژورنال
عنوان ژورنال: International Journal of Research -GRANTHAALAYAH
سال: 2017
ISSN: 2350-0530,2394-3629
DOI: 10.29121/granthaalayah.v5.i5.2017.1853