sn-2 Hypothesis: a Review of the Effects of Palm Oil on Blood Lipid Levels
Author:
Affiliation:
1. Engineering and Processing, Malaysian Palm Oil Board, 6, Persiaran Institusi
2. Malaysian Oil Scientists’ and Technologists’ Association (MOSTA)
3. School of Biosciences, Taylor’s University, Lakeside Campus
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/67/6/67_ess18009/_pdf
Reference42 articles.
1. 1) Ong, A.S.H.; Goh, S.H. Palm oil: A healthful and cost effective dietary component. Food Nutr. Bull. 23, 11-22 (2002).
2. 2) Gunstone, F.D. The Chemistry of Oils and Fats. Blackwell Publishing, Oxford. Chapter 8, 11 (2004).
3. 3) Gunstone, F.D. Vegetable Oils in Food Technology: Composition, Properties, and Uses. Blackwell Publishing, Oxford. Chapter 3 (2002).
4. 4) Packer, L.; Weber, S.U.; Rimbach, G. Molecular aspects of a-tocotrienol antioxidant action and cell signalling. J. Nutr. 131, 369S-373S (2001).
5. 5) Muller, L.; Theile, K.; Bohm, V. In vitro antioxidant activity of tocopherols and tocotrienols and comparison of vitamin E concentration and lipophilic antioxidant capacity in human plasma. Mol. Nutr. Food Res. 54, 731-742 (2010).
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