Extra Virgin Olive Oil Reduced Polyunsaturated Fatty Acid and Cholesterol Oxidation in Rodent Liver: Is This Accounted for Hydroxytyrosol-Fatty Acid Conjugation?-Reference-Cited by-同舟云学术

Extra Virgin Olive Oil Reduced Polyunsaturated Fatty Acid and Cholesterol Oxidation in Rodent Liver: Is This Accounted for Hydroxytyrosol-Fatty Acid Conjugation?

Published:2016-09-22 Issue:10 Volume:29 Page:1689-1698
ISSN:0893-228X
Container-title:Chemical Research in Toxicology
language:en
Short-container-title:Chem. Res. Toxicol.

Author:

Lee Yiu Yiu¹,Crauste Céline²,Wang Hualin¹,Leung Ho Hang¹,Vercauteren Joseph²,Galano Jean-Marie²,Oger Camille²,Durand Thierry²,Wan Jennifer Man-Fan¹,Lee Jetty Chung-Yung¹

Affiliation:

1. School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong SAR

2. Institut des Biomolécules Max Mousseron, UMR 5247, CNRS, Université de Montpellier & ENSCM (School of Chemistry), Faculté de Pharmacie, 15 Av. Charles Flahault, 34093 Montpellier cedex 05, France

Funder

University of Hong Kong

Publisher

American Chemical Society (ACS)

Subject

Toxicology,General Medicine

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.chemrestox.6b00214

Reference63 articles.

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2. High-monounsaturated-fat diets for patients with diabetes mellitus: a meta-analysis

3. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet