Effects of dietary oxidized frying oil on immune responses of spleen cells in rats

Nutrition Research

Volumn 17, Issue 4, 1997, Pages 729-740

  Lin, Bi Fong ^a   Wu, Ying Jung ^a   Chiang, Bor Luen ^b   Liu, Jen Fang ^a,c   Huang, Ching Jang ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^c TAIPEI MEDICAL UNIVERSITY   (Taiwan)

Author keywords

Frying oil; Mitogen response; Prostaglandin E2; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; LIPID; LIPOPOLYSACCHARIDE; MITOGENIC AGENT; OIL; PROSTAGLANDIN E2; SOYBEAN OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THYMIDINE;

ANIMAL CELL; ANIMAL EXPERIMENT; ARTICLE; B LYMPHOCYTE ACTIVATION; CELL PROLIFERATION; CONTROLLED STUDY; DIET; ENZYME IMMUNOASSAY; FLUORESCENCE; IMMUNE RESPONSE; LIPID PEROXIDATION; MALE; NONHUMAN; PRIORITY JOURNAL; RAT; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SPLEEN CELL;

EID: 0031041248     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0271-5317(97)00043-2     Document Type: Article

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