Effet des grignons d'olive sur l'activité de la lécithine : cholestérol acyltransférase, chez le rat soumis à un régime enrichi en cholestérol [Effect of olive cake on lecithin: cholesterol acyltransferase activity in rats fed a cholesterol-enriched diet]
Introduction. In Mediterranean areas, the olive oil industry produces substantial amounts of by-products. Olive Cake is the solid residue obtained after olive oil extraction. Objective. The effect of olive cake was studied on the amounts and composition of lipoproteins and activity of lecithin: cho...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Société Algérienne de Nutrition
2015-12-01
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| Series: | Nutrition & Santé |
| Subjects: | |
| Online Access: | http://www.nutrition-sante.dz/articles/effet-des-grignons-d-olive-sur-l-activite-de-la-lecithine-cholesterol-acyltransferase-chez-le-rat-soumis-a-un-regime-enrichi-en-cholesterol-sherazede-bouderbala-mohammed-kn-al-hiti-nadia-mahded-malika-bouchenak-nutr-sante-2015-vol-04-n-02-76 |