High dietary iron concentrations enhance the formation of cholesterol oxidation products in the liver of adult rats fed salmon oil with minimal effects on antioxidant status

Journal of Nutrition

Volumn 132, Issue 8, 2002, Pages 2263-2269

  Brandsch, Corinna ^a   Ringseis, Robert ^a   Eder, Klaus ^a  

^a MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

Author keywords

Antioxidant status; Cholesterol oxidation products; Iron; Lard; Rats; Salmon oil

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; CATALASE; CHOLESTEROL DERIVATIVE; FISH OIL; GLUTATHIONE; LARD; POLYUNSATURATED FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BODY WEIGHT; CHOLESTEROL METABOLISM; CONTROLLED STUDY; DIET SUPPLEMENTATION; ENZYME ACTIVITY; IRON INTAKE; LIPID PEROXIDATION; LIVER; MALE; NONHUMAN; NUTRITIONAL SCIENCE; NUTRITIONAL STATUS; PLASMA; RAT; SALMON; VITAMIN BLOOD LEVEL;

ANIMALIA;

EID: 0036331993     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/132.8.2263     Document Type: Article

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