Zobrazeno 1 - 10 of 27 pro vyhledávání: '"Sherazede BOUDERBALA"'
1
Akademický článek
Biochemical composition and phenolic compound contents of vinegar extracted from some varieties of Southern Algeria dates. [ Composition biochimique et teneurs en composés phénoliques du vinaigre extrait de quelques variétés de dattes du Sud Algérien]
Autor: Sherazede BOUDERBALA, Melissa BENBELKACEM, Mansourou SAMBA GARBA
Publikováno v: Nutrition & Santé, Vol 12, Iss 02, Pp 70-79 (2024)
Introduction. Dates can be used to make many food products, including vinegar. Objective. To study the biochemical composition and the contents of phenolic compounds in vinegar extracted from some dates varieties of southern Algeria. Material and Met
Externí odkaz: https://doaj.org/article/a26f082052174ce593b0cb0b4b23d912
Zobrazit plný text záznamu
2
Akademický článek
Les grignons d’olive atténuent la peroxydation lipidique et augmentent l’activité anti-oxydante des tissus, chez des rats rendus diabétiques par la streptozotocine et soumis à un régime enrichi en cholestérol [Olive cake attenuates lipid peroxidation, and increases tissues antioxidant activity, in streptozotocin-induced diabetic rats, fed cholesterol-enriched diet]
Autor: Yahiaoui ZIDAN, Sherazede BOUDERBALA, Hayat CHERRAD, Malika BOUCHENAK
Publikováno v: Nutrition & Santé, Vol 08, Iss 02, Pp 72-79 (2020)
Résumé Introduction. L’hypercholestérolémie et le diabète sont souvent associés au stress oxydant qui est caractérisé par une augmentation de la peroxydation lipidique et une diminution de la défense antioxydante. Objectif. L’effet des g
Externí odkaz: https://doaj.org/article/9e442cd8ad694ec3b2bd2aa0a999e548
Zobrazit plný text záznamu
3
Akademický článek
L'extrait aqueux lyophilisé de Portulaca oleracea prévient contre la peroxydation lipidique en augmentant l'activité de la paraoxonase-1 sérique, chez des rats soumis à un régime enrichi en cholestérol [Aqueous extract of Portulaca oleracea prevents lipid peroxidation and increases serum paraoxonase-1 activity, in rats fed cholesterol enriched-diet]
Autor: Yahiaoui ZIDAN, Sherazede BOUDERBALA, Malika BOUCHENAK
Publikováno v: Nutrition & Santé, Vol 05, Iss 02, Pp 107-114 (2016)
Introduction. Many studies have shown the effect of medicinal plants on the reduction of lipids and their peroxidation, and on the increase of paraoxonase-1 (PON-1) activity, in hypercholesterolemic rat. Objective. The aim of this study was to deter
Externí odkaz: https://doaj.org/article/b21e8a3d608b430a843da9c8f890d972
Zobrazit plný text záznamu
4
Akademický článek
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]
Autor: Sherazede BOUDERBALA, Mohammed KN. Al-HITI, Nadia MAHDAD, Malika BOUCHENAK
Publikováno v: Nutrition & Santé, Vol 04, Iss 02, Pp 76-83 (2015)
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 composi
Externí odkaz: https://doaj.org/article/eb8d931516ad4c43943ee7dbf7f0de13
Zobrazit plný text záznamu
5
Olive cake reduces blood pressure, oxidative stress, aortic endothelial dysfunction and vascular remodeling, in dexamethasone-induced hypertensive rats
Autor: Mansourou Samba Garba, Sherazede Bouderbala
Publikováno v: Mediterranean Journal of Nutrition and Metabolism. 15:447-461
BACKGROUND/AIM: Hypertension is a global public health problem and a leading cause of cardiovascular morbidity and mortality. In this paper, we study the effect of olive cake (OC) on blood pressure, endothelial dysfunction, redox status and vascular
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d6dc82fd2a903c0bce58fa48896bc367
https://doi.org/10.3233/mnm-220001
Zobrazit plný text záznamu
7
Olive cake reduces obesity by decreasing epididymal adipocyte size, inhibiting oxidative stress and pancreatic lipase, in rat fed high fat diet
Autor: Mansourou Samba Garba, Sherazede Bouderbala
Publikováno v: Nutrition & Food Science. 52:1206-1220
Purpose The purpose of this study is to investigate the effect of olive cake (OC) on oxidant/antioxidant biomarkers, lipase activity and on the histological analysis of epididymal fat, in high-fat diet (HFD)-induced obese rats. Design/methodology/app
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2ab1e93dc8096ec96dd3f9ec59563f35
https://doi.org/10.1108/nfs-10-2021-0319
Zobrazit plný text záznamu
9
The protective effect of olive cake treatment on oxidant/antioxidant biomarkers, on serum, red blood cells and liver, in streptozotocin-induced diabetic rats fed cholesterol-enriched diet
Autor: Cherrad Hayet, Sherazede Bouderbala, Bouchenak Malika, Yahiaoui Zidan
Publikováno v: Nutrition & Food Science. 50:785-798
PurposeThe purpose of this study is to determine the effect of olive cake (OC) on lipid peroxidation as well as antioxidant enzymes activities of serum, red blood cells (RBCs) and liver, in streptozotocin (STZ)-induced-diabetic rat fed cholesterol-en
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bfabe87127ff785a01cb4f50c5d6b37b
https://doi.org/10.1108/nfs-06-2019-0198
Zobrazit plný text záznamu
10
Olive cake reduces glycaemia and lipemia and increases antioxidant enzymes in STZ-induced diabetes in rat erythrocytes and tissues
Autor: Hayet Cherrad, Djamil Krouf, Yahiaoui Zidan, Sherazede Bouderbala
Publikováno v: Nutrition & Food Science. 50:360-372
Purpose The purpose of this study is to determine the effect of olive cake (CO) on glycaemia and lipemia and lipid peroxidation and antioxidant enzymes activities in erythrocytes and tissues, in streptozotocin (STZ)-induced diabetic rats. Design/meth
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a1fa9f2a5ec8775b7478c0b0c4279a7f
https://doi.org/10.1108/nfs-03-2019-0080
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje