Assessment of blood lipids peroxidation after the introduction of spirulina-containing melted cheese product (experimental study)
Mots-clés :
Lipid peroxidation, free-radical oxidation, antioxidants, cyanobacteria, spirulina, innovative technology, melted cheese product.Résumé
The article presents the results of activating the free-radical lipids oxidation in the erythrocytes and blood plasma of white rats that received spirulina-containing melted cheese product along with the basic diet in the amount of up to 10 % of the body weight of animals. A more pronounced cytotoxic effect was detected after the introduction of Chinese arthrospira into the composition of the cheese product; on the contrary, activation of lipid peroxidation of the blood plasma was more pronounced in animals after the introduction of melted cheese containing the arthrospira from the Solenoye Lake near Omsk into the diet.
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