Preserves lard from heat-induced oxidation at 0.02% and 0.04%
Suppresses carrageenan-induced inflammation and yeast-induced fever in rats
Lowers serum triglycerides and LDL, while elevating HDL, in rats fed a high-fat diet at 20 and 50 mg/kg
Description
A flavonoid glycoside exhibiting varied biological actions; shields lard from heat-induced oxidation at 0.02 and 0.04%; suppresses carrageenin-induced edema and yeast-induced fever in rats; reduces serum triglycerides and LDL levels, while elevating HDL levels, in a high-fat diet-induced atherosclerosis rat model at 20 and 50 mg/kg.
