Feeding fried oil changes antioxidant and fatty acid pattern of rat and affects rat liver mitochondrial respiratory chain components

Fat frying is a popular food preparation method but several components like antioxidant vitamins could be lost due to oxidation and some others with toxic effects could appear. Because of such large consumption of frying oils, the effect of high temperatures on the oils is of major concern both for...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of bioenergetics and biomembranes 2002-04, Vol.34 (2), p.127
Hauptverfasser:	Battino, Maurizio, Quiles, José L, Huertas, Jesús R, Ramirez-Tortosa, M Carmen, Cassinello, Modesta, Mañas, Mariano, Lopez-Frias, Magdalena, Mataix, José
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antioxidants Antioxidants - metabolism Cytochromes - metabolism Dietary Fats, Unsaturated - analysis Dietary Fats, Unsaturated - toxicity Electron Transport - drug effects Fatty Acids - metabolism High temperature Hot Temperature Lipid Peroxidation - drug effects Male Membrane Lipids - metabolism Mitochondria, Liver - drug effects Mitochondria, Liver - metabolism Nutrition Oils & fats Olive Oil Oxidation-Reduction Oxidative stress Phenols Plant Oils - chemistry Plant Oils - toxicity Rats Rats, Wistar Thiobarbituric Acid Reactive Substances - metabolism Vitamins
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!