A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats-Reference-Cited by-同舟云学术

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A comparison of effects of lard and hydrogenated vegetable shortening on the development of high-fat diet-induced obesity in rats

Published:2015-12 Issue:12 Volume:5 Page:e188-e188
ISSN:2044-4052
Container-title:Nutrition & Diabetes
language:en
Short-container-title:Nutr & Diabetes

Author:

Kubant R,Poon A N,Sánchez-Hernández D,Domenichiello A F,Huot P S P,Pannia E,Cho C E,Hunschede S,Bazinet R P,Anderson G H

Publisher

Springer Science and Business Media LLC

Subject

Endocrinology, Diabetes and Metabolism,Internal Medicine

Link

http://www.nature.com/articles/nutd201540.pdf

Reference37 articles.

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2. Covas MI . Bioactive effects of olive oil phenolic compounds in humans: reduction of heart disease factors and oxidative damage. Inflammopharmacology 2008; 16: 216–218.

3. Fito M, de la Torre R, Covas MI . Olive oil and oxidative stress. Mol Nutr Food Res 2007; 51: 1215–1224.

4. Michas G, Micha R, Zampelas A . Dietary fats and cardiovascular disease: putting together the pieces of a complicated puzzle. Atherosclerosis 2014; 234: 320–328.

5. Krauss RM, Eckel RH, Howard B, Appel LJ, Daniels SR, Deckelbaum RJ et al. AHA Dietary Guidelines: revision 2000—A statement for healthcare professionals from the Nutrition Committee of the American Heart Association. Stroke 2000; 31: 2751–2766.

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