| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399171 | Food Research International | 2012 | 7 Pages |
Abstract
⺠The CLA supplementation increased a product of non-enzymatic lipid oxidation. ⺠The phytosterols counteracted the pro-oxidative effect caused by CLA consumption. ⺠The combination of the supplements reduced the hepatic lipid peroxidation products. ⺠The combination of the supplements improved the antioxidant status in vivo. ⺠It is suggested that phytosterols could act as antioxidant in vivo system.
Keywords
MDACEUAGRdPPARAIN-93GAOACCLACATTBARSGRASGSHGPXROSAntioxidant enzymesArachidonic acidconjugated linoleic acidassociation of official analytical chemistsgenerally recognized as safeANOVAone-way analysis of varianceOxidative stressSODSuperoxide dismutasePhytosterolsmalondialdehydethiobarbituric acid reactive substancesLipid peroxidationCatalaseGas chromatographyGlutathioneglutathione reductaseglutathione peroxidaseReactive oxygen speciesperoxisome proliferator activated receptors
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Authors
Rafaela da Silva Marineli, Anne y Castro Marques, Cibele Priscila Busch Furlan, Mário Roberto Jr.,