The dietary effects of a fermented vegetable product on glutathione peroxidase activity and lipid peroxidation of Japanese flounder Paralichthys olivaceus

ASHIDA Takayuki; TAKEI Yoshito; TAKAGAKI Masahiro; MATSUURA Yoshinori; OKIMASU Eiji

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J-GLOBAL ID：200902268049632384 Reference number：06A0157366

The dietary effects of a fermented vegetable product on glutathione peroxidase activity and lipid peroxidation of Japanese flounder Paralichthys olivaceus

ヒラメのグルタチオンペルオキシダーゼ活性と脂質過酸化に対する発酵野菜製品の食餌効果

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Material：
Volume： 72 Issue： 1 Page： 179-184 Publication year： Feb. 2006
JST Material Number： W1348A ISSN： 0919-9268 Document type： Article
Article type：原著論文 Country of issue： Australia (AUS) Language： ENGLISH (EN)

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Feeds , Metabolism and nutrition of lipids

Reference (28)：

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SAKAI, T. Severe oxidative stress is thought to be a principal cause of jaundice of yellowtail Seriola quinquradiata. Aquaculture. 1998, 160, 205-214
SAKAI, T. 2-Thiobarbituric acid values and contents of alpha-tocopherol and bile pigments in the liver and muscle of jaundiced yellowtail Seriola quinquradiata. Agric. Biol. Chem. 1989, 83, 1739-1740
MURATA, H. In vivo lipid peroxidation levels and antioxidant activities of cultured and wild yellowtail. Fish. Sci. 1996, 62, 64-68

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