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Repeatedly heated cooking oils induced alterations in erythrocyte membrane integrity and antioxidant status in cholesterol fed Sprague Dawley rats

  • Published:2018-05-06 Issue:5 Volume:42 Page:e12555
  • ISSN:0145-8884
  • Container-title:Journal of Food Biochemistry
  • language:en
  • Short-container-title:J Food Biochem

Author:

Chacko Chinu1ORCID,Rajamohan T.1

Affiliation:

1. Department of Biochemistry; University of Kerala; Thiruvananthapuram Kerala India

Funder

Financial assistance from University Grants Commission

India in the form of Research Fellowship in Science for Meritorious Students (RFSMS) - Junior Research Fellowship (JRF)

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Reference58 articles.

1. Biochemical evidence for free radical induced lipid peroxidation as a mechanism for subchronic toxicity of malathion in blood and liver of rats;Akhgari;Human & Experimental Toxicology,2003

2. Alteration of some biophysical properties of erythrocytes of silicotic patients;Ali;Romanian Journal of Biophysics,2007

3. Erythrocyte metabolism and antioxidant status of patients with Wilson disease with hemolytic anemia;Attri;Pediatric Research,2006

4. A spectrophotometric method for measuring breakdown of hydrogen peroxide by catalase;Beers;The Journal of Biological Chemistry,1952

5. Dietary menhaden and corn oils and the red blood cell membrane lipid composition and fluidity in hyper- and normocholesterolemic miniature swine;Berlin;The Journal of Nutrition,1998

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