Effect of oxidized lipids in the diet on oxidized lipid levels in postprandial serum chylomicrons of diabetic patients

Diabetes Care

Volumn 22, Issue 2, 1999, Pages 300-306

  Staprans, Ilona ^a,c   Hardman, David A ^a   Pan, Xian Mang ^b   Feingold, Kenneth R ^a,b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

^c VETERANS AFFAIRS MEDICAL CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

LIPID;

ADULT; ARTICLE; CLINICAL ARTICLE; CONTROLLED STUDY; DIABETES MELLITUS; FATTY ACID OXIDATION; HUMAN; LIPID BLOOD LEVEL; LIPID OXIDATION; MALE; POSTPRANDIAL STATE; TEST MEAL;

BLOOD GLUCOSE; CHOLESTEROL; CHYLOMICRONS; CORN OIL; DIABETES MELLITUS, TYPE 2; DIETARY FATS; HUMANS; MALE; MIDDLE AGED; OXIDATION-REDUCTION; POSTPRANDIAL PERIOD; REFERENCE VALUES; TIME FACTORS; TRIGLYCERIDES;

EID: 0032960538     PISSN: 01495992     EISSN: None     Source Type: Journal    
DOI: 10.2337/diacare.22.2.300     Document Type: Article

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