Effect of frying oils on the postprandial endoplasmic reticulum stress in obese people-Reference-Cited by-同舟云学术

Effect of frying oils on the postprandial endoplasmic reticulum stress in obese people

Published:2014-09-22 Issue:11 Volume:58 Page:2239-2242
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Rangel-Zuñiga Oriol A.¹²,Haro Carmen¹²,Perez-Martinez Pablo¹²,Delgado-Lista Javier¹²,Marin Carmen¹²,Quintana-Navarro Gracia M.¹²,Tinahones Francisco J.²³,Malagón María M.²⁴,Lopez-Segura Fernando¹²,López-Miranda Jose¹²,Perez-Jimenez Francisco¹²,Camargo Antonio¹²

Affiliation:

1. Lipids and Atherosclerosis Unit; IMIBIC/Reina Sofia University Hospital/University of Cordoba; Cordoba Spain

2. CIBER Fisiopatologia de la Obesidad y Nutricion (CIBEROBN); Instituto de Salud Carlos III; Cordoba Spain

3. Endocrinology and Nutrition Service; Hospital Virgen de la Victoria; Málaga Spain

4. Department of Cell Biology, Physiology, and Immunology; IMIBIC/Reina Sofia University Hospital/University of Córdoba; Cordoba Spain

Funder

Spanish Ministry of Science and Innovation

Publisher

Wiley

Subject

Food Science,Biotechnology

Reference21 articles.

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2. Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets;Velasco;J. Agric. Food Chem.,2004

3. Olive oil stability under deep-frying conditions;Casal;Food Chem. Toxicol.,2010

4. The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people;Perez-Herrera;Food Chem.,2013

5. Lipid peroxidation products and antioxidants in human disease;Romero;Environ. Health Perspect.,1998

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