Dietary (n-3) fat and cholesterol alter tissue antioxidant enzymes and susceptibility to oxidation in SHR and WKY rats

Journal of Nutrition

Volumn 133, Issue 3, 2003, Pages 679-688

  Yuan, Yvonne V ^a   Kitts, David D ^b  

^a RYERSON UNIVERSITY   (Canada)

^b UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

(n 3) fat blends; Antioxidant enzymes; Lipid oxidation; SHR rats; WKY rats

Indexed keywords

GLUTATHIONE; GLUTATHIONE REDUCTASE; MENHADEN OIL; SOYBEAN OIL;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BUTTER; CHOLESTEROL BLOOD LEVEL; CHOLESTEROL INTAKE; DIGESTION; ENZYME ACTIVITY; FAT INTAKE; LIPID COMPOSITION; LIPID OXIDATION; LIPID PEROXIDATION; MALE; NONHUMAN; OXIDATIVE STRESS; RAT; SYSTOLIC BLOOD PRESSURE; TRIACYLGLYCEROL BLOOD LEVEL;

ANIMALIA; GLYCINE MAX;

EID: 0037369983     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/133.3.679     Document Type: Article

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