Effects of different levels of trans fatty acids and oxidised lipids in diet on cholesterol and cholesterol oxidation products formation in rabbit

Author:

Ubhayasekera Sarojini J.K.A.,Tres Alba,Codony Rafael,Dutta Paresh C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Appelqvist, L. -Å., Dutta, P. C., Lidbeck, A., & Jameson, S. (1995). Reduction of polyunsaturated fatty acid- and cholesterol-oxidation in diabetics supplemented with antioxidants. Oxygen-95. In The annual meeting of the oxygen society (p. 53). Pasadena, California, San Francisco, CA: The Oxygen Society

2. De Blas, J. C., & Mateos, G. G. (1998). Feed formulation. In: J. C. De Blas, & J. Wiseman (Eds.), The nutrition of the rabbit (pp. 241–253). Wallingford, Oxon, UK: CABI publishing, CAB Int.

3. Analysis of cholesterol oxidation products in biological samples;Diczfalusy;Journal of AOAC International,2004

4. Plasma cholesterol oxidation products (oxysterols) in human subjects fed a meal rich in oxysterols;Emanuel;Journal of Food Science,1991

5. Garcia-Cruset, S., Carpenter, K. L. H., Codony, R., & Guardiola, F. (2002). Cholesterol oxidation products and atherosclerosis. In: F. Guardiola, P. C. Dutta, R. Codony, & G. P. Savage (Eds.), Cholesterol and phytosterol oxidation products: Analysis, occurrence, and biological effects (pp. 241–277). Champaign, IL: AOCS Press.

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