Thermally Oxidized Dietary Fats Increase the Susceptibility of Rat LDL to Lipid Peroxidation but Not Their Uptake by Macrophages
Author:
Affiliation:
1. Institute of Nutritional Sciences, Martin-Luther-University of Halle-Wittenberg, Emil-Abderhalden-Straβe 26, D-06108 Halle/Saale, Germany
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/jn/article-pdf/133/9/2830/24016927/4w0903002830.pdf
Reference42 articles.
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3. Oxidized fat in the diet, postprandial lipaemia and cardiovascular disease;Cohn;Curr. Opin. Lipidol.,2002
4. Effects of deteriorated frying oil and dietary protein levels on liver microsomal enzymes in rats;Huang;J. Am. Oil Chem. Soc.,1988
5. Long term feeding effects of heated and fried oils on lipids and lipoproteins in rats;Narasimhamurthy;Mol. Cell. Biochem.,1999
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