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European Journal of Lipid Science and Technology

Volumn 104, Issue 7, 2002, Pages 419-420

Analysis and possible significance of oxidised lipids in food

(1) Riemersma, Rudolph A a

a UNIVERSITY OF EDINBURGH (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; FATTY ACID DERIVATIVE; FLAVANOID; LINOLEIC ACID; LIPID; OLEIC ACID; OXYSTEROL; PHYTOESTROGEN; VITAMIN;

ANALYTIC METHOD; BLOOD LEVEL; CANCER; CHRONIC INFLAMMATION; COLON CANCER; DIABETES MELLITUS; DIET; DISEASE COURSE; ENTERITIS; FATTY ACID OXIDATION; FOOD; FOOD ANALYSIS; FRUIT; HEART DISEASE; HUMAN; ISCHEMIC HEART DISEASE; LIFESTYLE; LIPID OXIDATION; LIPID PEROXIDATION; OXIDATIVE STRESS; PATHOGENESIS; QUESTIONNAIRE; RHEUMATOID ARTHRITIS; SHORT SURVEY; SOCIAL STATUS; TISSUE LEVEL; VEGETABLE;

EID: 0036323525 PISSN: 14387697 EISSN: 14389312 Source Type: Journal
DOI: 10.1002/1438-9312(200207)104:7<419::AID-EJLT419>3.0.CO;2-S Document Type: Article

Times cited : (19)

References (6)

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