The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes

The effects of non-fried and fried virgin olive and sunflower oils on rat liver microsomal compositional features have been investigated. In addition, plasma antioxidants (α-tocopherol and ubiquinone 9) were investigated as well as the possible oxidative modifications suffered by virgin olive and su...

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Veröffentlicht in:	British journal of nutrition 2002-07, Vol.88 (1), p.57-65
Hauptverfasser:	Quiles, José L., Huertas, Jesús R., Battino, Maurizio, Ramírez-Tortosa, M. Carmen, Cassinello, Modesta, Mataix, José, Lopez-Frias, Magdalena, Mañas, Mariano
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antioxidants Antioxidants - metabolism Biochemistry Biological and medical sciences Cooking Fatty acids Fatty Acids - analysis Food science Fried oil Fundamental and applied biological sciences. Psychology Hot Temperature Lipid peroxidation Lipid Peroxidation - drug effects Lipids Liver Liver. Bile. Biliary tracts Male Microsomes, Liver - drug effects Microsomes, Liver - metabolism Nutrition Oils & fats Olive Oil Oxidative stress Oxidative Stress - drug effects Peroxidation Phenols Plant Oils - chemistry Plant Oils - pharmacology Plasma Rat Rats Rats, Wistar Sunflower Oil Vertebrates: digestive system Virgin olive oil
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