Dyslipidemia Protective Effect of Resistant Starch-Based Dough Meals on Diabetes-Induced Rats
Aderonke Adenike Oladebeye,
Tayo Nathaniel Fagbemi,
Oluwole Steve Ijarotimi
Abstract:Aim: The adoption of functional foods as healthy diet therapy for the management of metabolic disorders such as diabetes is in vogue in the present world where many are no longer consuming carbohydrate or starchy foods. This study investigated the effect of resistant starch-based dough meals on dyslipidemia in rats with streptozotocin (STZ)-induced diabetes.
Place and Duration: Functional Foods Laboratory and Animal House of Department of Biochemistry, Federal University of Technology, Akure, from July 2… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.