| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540389 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠Effect of fried oils containing antioxidants on obese individuals. ⺠Changes on concentration of metabolites of arachidonic acid pathway by oil ingestion. ⺠Difference in effects of fried olive oil versus fried sunflower oil.
Keywords
COXSFALNAEFACYP450ASODSOSRMHODEPCAcyclooxygenaseα-linolenic acidArachidonic acidLinoleic acidhydroxyeicosatetraenoic acidhydroxyoctadecadienoic acidsaturated fatty acidEssential fatty acidEssential fatty acidsMANOVALOXeicosanoidsmultivariate analysis of variancePrincipal component analysisthromboxaneDeep fryingcytochrome P450 monooxygenaseLeukotrienelipoxygenaseDietary interventionprincipal componentselected reaction monitoringHETEVOOprostaglandin
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Carlos Ferreiro-Vera, Feliciano Priego-Capote, José M. Mata-Granados, MarÃa D. Luque de Castro,