Preferential incorporation of docosahexaenoic acid into nonphosphorus lipids and phosphatidylethanolamine protects rats from dietary DHA-stimulated lipid peroxidation

Journal of Nutrition

Volumn 130, Issue 7, 2000, Pages 1749-1759

  Kubo, Kazuhiro ^a   Saito, Morio ^b   Tadokoro, Tadahiro ^a   Maekawa, Akio ^a  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^b NATIONAL INSTITUTE OF HEALTH AND NUTRITION   (Japan)

Author keywords

DHA; Lipid peroxide; Peroxidizability index; Phospholipids; Rats

Indexed keywords

DOCOSAHEXAENOIC ACID; LIPID PEROXIDE; PHOSPHATIDYLETHANOLAMINE; PHOSPHORUS;

ANIMAL EXPERIMENT; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMOLUMINESCENCE; DIETARY INTAKE; LIPID COMPOSITION; LIPID PEROXIDATION; LIVER FUNCTION; MALE; NONHUMAN; PHOSPHOLIPID BLOOD LEVEL; RAT;

EID: 0033938222     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/130.7.1749     Document Type: Article

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