Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

摘要: This paper examines the effects of long-term consumption egg white hydrolysed with pepsin (hEW) on antioxidant status and lipid profile spontaneously hypertensive rats (SHR). The capacity was measured by oxygen radical absorbance (ORAC) oxidative malon-dialdehyde (MDA) assay. analysed spectrophotometrically. radical-scavenging plasma increased MDA concentration in aorta decreased SHR treated 0.5 g/kg/day hEW. Our findings indicate that hEW played an important role antioxidative defence exerted a beneficial effect profile, lowering triglycerides total cholesterol without changing HDL levels. Therefore, may be useful to prevent or reverse abnormalities associated metabolic syndrome its complications, such as hypertension, stress hyperlipidemia.