Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits. [electronic resource]
Producer: 19960718Description: 15-23 p. digitalISSN:- 0021-9150
- Animals
- Antioxidants -- isolation & purification
- Arteriosclerosis -- epidemiology
- Ascorbic Acid -- blood
- Coconut Oil
- Dietary Fats, Unsaturated -- pharmacology
- Disease Susceptibility
- Energy Intake
- Fatty Acids -- analysis
- Female
- Flavonoids
- Food Handling
- Lipid Peroxidation -- drug effects
- Lipoproteins, LDL -- chemistry
- Malondialdehyde -- blood
- Olive Oil
- Oxidation-Reduction
- Phenols -- isolation & purification
- Plant Oils -- chemistry
- Polymers -- isolation & purification
- Polyphenols
- Rabbits
- Risk Factors
- Sunflower Oil
- Uric Acid -- blood
- Vitamin E -- blood
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Publication Type: Journal Article
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