Tissue antioxidant effect of ocean hake fish and fermented soybean (tempeh) as protein sources in rats.
D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D000975:Antioxidants / Q000032:analysis; D001463:Barbiturates; D003864:Depression, Chemical; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins; D004357:Drug Synergism; D005227:Fatty Acids / Q000032:analysis; D005228:Fatty Acids, Essential / Q000032:analysis; D005285:Fermentation; D005396:Fish Products; D007668:Kidney / Q000032:analysis; D008055:Lipids; D008099:Liver / Q000032:analysis; D008297:Male; D010084:Oxidation-Reduction; D010545:Peroxides / Q000032:analysis; D051381:Rats; D013025:Glycine max; D013154:Spleen / Q000032:analysis; D014810:Vitamin E / Q000494:pharmacology
D000975:Antioxidants; D001463:Barbiturates; D004041:Dietary Fats; D004044:Dietary Proteins; D005227:Fatty Acids; D005228:Fatty Acids, Essential; D008055:Lipids; D010545:Peroxides; D014810:Vitamin E