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Impact of consumption of cooked red and black Chenopodium quinoa Willd. over blood lipids, oxidative stress, and blood glucose levels in hypertension‐induced rats

2020-11-01

Abstract excerpt

BACKGROUND AND OBJECTIVES: Hypertension is associated with the overproduction of free radicals, generating oxidative stress, which could contribute to the lipid peroxidation, altering the blood lipid levels, and to the development of diseases such as diabetes. The aim of this work was to evaluate the bioactivity of cooked red and black quinoa over blood lipids, oxidative stress, and glucose levels in hypertension‐...

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Literature Corpus work
35c49ff8-f75b-53ba-9501-9453916caabd
DOI
10.1002/cche.10351
Open publication

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Impact of consumption of cooked red and black Chenopodium quinoa Willd. over blood lipids, oxidative stress, and blood glucose levels in hypertension‐induced ratsDOI 10.1002/cche.10351
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