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Acceptability of diets containing olive oil fried sardines (Sardina pilchardus) in the prevention of dietary hypercholesterolaemia in rats
Authors:F J Snchez-Muniz  E Hign  F Cava  J M Viejo
Affiliation:F J Sánchez-Muniz,E Higón,F Cava,J M Viejo
Abstract:Garlic (Allium sativum L) bulb explants produced undifferentiated white globular callus when grown on MS medium having 2,4-dichlorophenoxy-acetic acid (2,4-D) and Kinetin (Kn). Such callus when grown on medium having indole-3-yl-acetic acid (IAA) and/or Kn developed into the differentiating callus which had comparatively more allicin than that of undifferentiated callus. The effect of sucrose, NHurn:x-wiley:00225142:media:JSFA2740570202:tex2gif-stack-1/NOurn:x-wiley:00225142:media:JSFA2740570202:tex2gif-stack-2 ratios and hormone concentrations on growth and allicin development in the callus was investigated. There was a significant increase in allicin development in callus when grown for up to 4 weeks on medium (a) having sucrose at 3% and 5% levels; (b) having NHurn:x-wiley:00225142:media:JSFA2740570202:tex2gif-stack-3 and NOurn:x-wiley:00225142:media:JSFA2740570202:tex2gif-stack-4 ratios at 2:1 and 1;1; and (c) with Kn alone at a concentration of 0.5 mg litre?1, which produced a tenfold increase in allicin content.
Keywords:Olive oil  fried sardines  food intake  weight gain  hepatosomatic index  serum cholesterol
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