LACK OF ADVERSE INFLUENCE OF BLACK PEPPER, ITS OLEORESIN AND PIPERINE IN THE WEANLING RAT
作者:
B. GANESH BHAT,
N. CHANDRASEKHARA,
期刊:
Journal of Food Safety
(WILEY Available online 1986)
卷期:
Volume 7,
issue 4
页码: 215-223
ISSN:0149-6085
年代: 1986
DOI:10.1111/j.1745-4565.1986.tb00543.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTBlack pepper, its oleoresin or its active principle piperine fed to rats at doses 5 to 20 times normal human intake did not cause any adverse effect on: (1) growth, food efficiency ratio and organ weights; (2) RBC, WBC and differential counts; (3) the levels of blood constituents like hemoglobin, total serum proteins, albumin, globulin, sugar and cholesterol; (4) the levels of serum aminotransferases and phosphatases and (5) fat and nitrogen balance.
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