Pequi (Caryocar brasiliense Camb.) almond oil attenuates carbon tetrachloride-induced acute hepatic injury in rats: Antioxidant and anti-inflammatory effects
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- 作者：Lucillia R. de O. Torresa ; b ; lucilliaro@usp.br" class="auth_mail" title="E-mail the corresponding author ; Fernanda C. de Santanaa ; Francisco L. Torres-Lealc ; Illana L.P. de Meloa ; Luciana T. Yoshimea ; Emidio M. Matos-Netod ; Marí ; lia C.L. Seelaenderd ; Cintia M.M. Araú ; joe ; Bruno Cogliatie ; Jorge Mancini-Filhoa
- 关键词：Pequi almond oils ; Oleic acid ; Antioxidants ; Anti-inflammatory ; Hepatoprotection ; Carbon tetrachloride
- 刊名：Food and Chemical Toxicology
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：97
- 期：Complete
- 页码：205-216
- 全文大小：1537 K
文摘
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Pequi almond oil (PAO) attenuates CCl4-induced liver alterations in rats.
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It was demonstrated for the first time that PAO exerted in vivo antioxidant and anti-inflammatory effects.
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PAO reduced circulating concentrations of leptin.