Effects of sorghum, purple rice and rhubarb rice on lipids status and antioxidant capacity in mice fed a high-fat diet

Chen, Yongsheng; Huang, Caihuan; Ou, Shiyi; Li, Li; Sun, Jian; Li, Li; Sun, Jian; Zhang, Hui; Song, Xun; SCI

机构： Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China; Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, 174 East Daxue Rd, Nanning 530007, Peoples R China; Guangxi Key Lab Fruits & Vegetables Storage Proc, 174 East Daxue Rd, Nanning 530007, Peoples R China; Jiangnan Univ, Sch Food Sci & Technol, Synerget Innovat Ctr Food Safety & Nutr, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China; Shenzhen Univ, Sch Pharm, Hlth Sci Ctr, Shenzhen 518060, Peoples R China;

关键词： Sorghum Purple rice Rhubarb rice Antioxidant capacity Lipids status