The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people-Reference-Cited by-同舟云学术

The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people

Published:2013-06 Issue:4 Volume:138 Page:2250-2259
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Perez-Herrera Aleyda,Rangel-Zuñiga Oriol A.,Delgado-Lista Javier,Marin Carmen,Perez-Martinez Pablo,Tasset Inmaculada,Tunez Isaac,Quintana-Navarro Gracia M.,Lopez-Segura Fernando,Luque de Castro Maria D.,Lopez-Miranda Jose,Camargo Antonio,Perez-Jimenez Francisco

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference62 articles.

1. Effect of fish and oil nature on frying process and nutritional product quality;Ansorena;Journal of Food Science,2010

2. Postprandial lipid oxidation and cardiovascular disease risk;Bowen;Current Atherosclerosis Reports,2004

3. Gene expression changes in mononuclear cells from patients with metabolic syndrome after acute intake of phenol-rich virgin olive oil;Camargo;BMC Genomics,2010

4. Olive oil stability under deep-frying conditions;Casal;Food and Chemical Toxicology,2010

5. Is oxidative stress the pathogenic mechanism underlying insulin resistance, diabetes, and cardiovascular disease? The common soil hypothesis revisited;Ceriello;Arteriosclerosis, Thrombosis, and Vascular Biology,2004

Cited by 46 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evolution of olive farming, industry, and usage in Pakistan: A comprehensive review;Journal of Agriculture and Food Research;2024-06

2. Quality indicators based rapid test kits for detection of frying oil quality: A review;Food Chemistry Advances;2023-10

3. The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment;Molecules;2022-04-11

4. An oleuropein rich-olive (Olea europaea L.) leaf extract reduces β-amyloid and tau proteotoxicity through regulation of oxidative- and heat shock-stress responses in Caenorhabditis elegans;Food and Chemical Toxicology;2022-04

5. Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage;Foods;2022-01-27