Comparison of the Radical Scavenging Potential of Polar and Lipidic Fractions of Olive Oil and Other Vegetable Oils under Normal Conditions and after Thermal Treatment-Reference-Cited by-同舟云学术

Comparison of the Radical Scavenging Potential of Polar and Lipidic Fractions of Olive Oil and Other Vegetable Oils under Normal Conditions and after Thermal Treatment

Published:2004-03-26 Issue:8 Volume:52 Page:2358-2365
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Valavanidis Athanasios¹,Nisiotou Christala¹,Papageorgiou Yiannis¹,Kremli Ioulia¹,Satravelas Nikolaos¹,Zinieris Nikolaos¹,Zygalaki Helen¹

Affiliation:

1. Department of Chemistry, University of Athens, University Campus Zografou, 15771 Athens, Greece

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf030491h

Reference56 articles.

1. Low Fat and High Monounsaturated Fat Diets Decrease Human Low Density Lipoprotein Oxidative Susceptibility In Vitro

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