Dietary oils high in oleic acid but with different unsaponifiable fraction contents have different effects in fatty acid composition and peroxidation in rabbit LDL. (Q43876859)

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scientific article published in January 2002

Language	Label	Description	Also known as
English	Dietary oils high in oleic acid but with different unsaponifiable fraction contents have different effects in fatty acid composition and peroxidation in rabbit LDL.	scientific article published in January 2002

Statements

scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Dietary oils high in oleic acid but with different unsaponifiable fraction contents have different effects in fatty acid composition and peroxidation in rabbit LDL. (English)

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

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fatty acid composition

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based on heuristic

inferred from title

author name string

Julio J Ochoa

1

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Europe PubMed Central

PubMed publication ID

27 November 2017

José L Quiles

2

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Europe PubMed Central

PubMed publication ID

27 November 2017

M C Ramírez-Tortosa

3

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Europe PubMed Central

PubMed publication ID

27 November 2017

José Mataix

4

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Jesús R Huertas

5

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Europe PubMed Central

PubMed publication ID

27 November 2017

publication date

1 January 2002

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Europe PubMed Central

PubMed publication ID

27 November 2017

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Europe PubMed Central

PubMed publication ID

27 November 2017

18

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Europe PubMed Central

PubMed publication ID

27 November 2017

1

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Europe PubMed Central

PubMed publication ID

27 November 2017

60-65

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Europe PubMed Central

PubMed publication ID

27 November 2017

Binding site on macrophages that mediates uptake and degradation of acetylated low density lipoprotein, producing massive cholesterol deposition

1 reference

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Low density lipoprotein rich in oleic acid is protected against oxidative modification: implications for dietary prevention of atherosclerosis

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Atherosclerosis

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Effect of olive and sunflower oils on low density lipoprotein level, composition, size, oxidation and interaction with arterial proteoglycans

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Comparison between extra virgin olive oil and oleic acid rich sunflower oil: effects on postprandial lipemia and LDL susceptibility to oxidation

1 reference

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7 January 2021

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Comparison of an oleic acid enriched-diet vs NCEP-I diet on LDL susceptibility to oxidative modifications

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Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved

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Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits

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Extra-virgin olive oil increases the resistance of LDL to oxidation more than refined olive oil in free-living men with peripheral vascular disease

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Olive oil hydroxytyrosol protects human erythrocytes against oxidative damages

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A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

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Ferrous ion oxidation in the presence of xylenol orange for detection of lipid hydroperoxide in low density lipoprotein

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56 Determination of contents and redox states of ubiquinone and menaquinone

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Relation between membrane phospholipid composition, fluidity and function in mitochondria of rat brown adipose tissue. Effect of thermal adaptation and essential fatty acid deficiency

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Effect of different acids with delta 9,12-dienoic structures on delta 9 desaturation activity in rat liver microsomes

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Olive oil phenolics are dose-dependently absorbed in humans

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Identifiers

10.1016/S0899-9007(01)00732-8

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

ResearchGate publication ID

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