Abstract
The lipid-lowering effects of low-esterified pectins from the sea grass Zostera marina and citrus fruits were studied in animals with ethanol intoxication. Regardless of their source, pectins with a low degree of esterification contributed to reduced cholesterol and triglyceride levels, both in the blood and liver, and enhanced the blood high-density lipoprotein level, as well as slowing lipid peroxidation processes.
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Original Russian Text © M.Yu. Khotimchenko, 2009, published in Biologiya Morya.
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Khotimchenko, M.Y. Lipid-lowering activity of low-esterified pectins in experimental ethanol-induced liver injury. Russ J Mar Biol 35, 351–354 (2009). https://doi.org/10.1134/S1063074009040117
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DOI: https://doi.org/10.1134/S1063074009040117