Determination of Key Active Components in Different Edible Oils Affecting Lipid Accumulation and Reactive Oxygen Species Production in HepG2 Cells-Reference-Cited by-同舟云学术

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Determination of Key Active Components in Different Edible Oils Affecting Lipid Accumulation and Reactive Oxygen Species Production in HepG2 Cells

Published:2018-10-14 Issue:45 Volume:66 Page:11943-11956
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Xiaojing¹²,Shen Yingbin³^ORCID,Wu Gangcheng¹²,Qi Xiguang¹²,Zhang Hui¹²^ORCID,Wang Li¹²,Qian Haifeng¹²

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China

2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

3. Department of Food Science and Engineering, School of Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China

Funder

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b04563

Reference41 articles.

1. Lipid-lowering trials in the primary and secondary prevention of coronary heart disease: new evidence, implications and outstanding issues

2. Effects of Nutrients on Postprandial Lipemia

3. Glucagon-like peptide-1 receptor activation stimulates hepatic lipid oxidation and restores hepatic signalling alteration induced by a high-fat diet in nonalcoholic steatohepatitis

4. Relation of triglyceride metabolism and coronary artery disease. Studies in the postprandial state.

5. Dietary fat proportionately enhances oxidative stress and glucose intolerance followed by impaired expression of the genes associated with mitochondrial biogenesis

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