Effect of oxidized fish oil and α-tocopherol on the peroxidation of erythrocyte membrane phospholipids in rats

Food and Chemical Toxicology

Volumn 37, Issue 5, 1999, Pages 509-513

  Suzuki, H ^a   Jang, H G ^b   Rhim, J H ^b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Ottogi Research Center   (South Korea)

Author keywords

Tocopherol; Erythrocyte membrane; Lipid peroxidation; Oxidized fish oil; Rat

Indexed keywords

ALPHA TOCOPHEROL; FISH OIL; LIPID HYDROPEROXIDE; MEMBRANE LIPID; PHOSPHOLIPID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL CELL; ANIMAL EXPERIMENT; ARTICLE; CONTROLLED STUDY; ERYTHROCYTE MEMBRANE; LIPID PEROXIDATION; MALE; NONHUMAN; ORAL DRUG ADMINISTRATION; PEROXIDATION; RAT;

ANIMALS; ERYTHROCYTE MEMBRANE; FISH OILS; LIPID PEROXIDATION; MALE; MEMBRANE LIPIDS; OXIDATION-REDUCTION; PHOSPHOLIPIDS; RATS; RATS, WISTAR; VITAMIN E;

EID: 0032982192     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(99)00042-3     Document Type: Article

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