Fat and protein from olive oil-fried sardines interact to normalize serum lipoproteins and reduce liver lipids in hypercholesterolemic rats

Journal of Nutrition

Volumn 133, Issue 7, 2003, Pages 2302-2308

  Sánchez Muniz, Francisco J ^a   García Linares, M Carmen ^b   García Arias, M Trinidad ^b   Bastida, Sara ^a   Viejo, Jesús ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

(n 3) polyunsaturated fatty acids; Liver lipids; Olive oil fried sardines; Serum lipoproteins

Indexed keywords

CASEIN; CHOLESTEROL; CHOLESTEROL ESTER; FAT; FATTY ACID; HIGH DENSITY LIPOPROTEIN; LIPID; LIPOPROTEIN; OLIVE OIL; PHOSPHOLIPID; POLYUNSATURATED FATTY ACID; PROTEIN; TRIACYLGLYCEROL; VERY LOW DENSITY LIPOPROTEIN;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; CHEMICAL INTERACTION; CHOLESTEROL INTAKE; CHOLESTEROL LIVER LEVEL; CHOLESTEROL METABOLISM; CONTROLLED STUDY; DIET; EXTRACTION; FEEDING; FOOD; FOOD INTAKE; FRYING; GROWTH; HYPERCHOLESTEROLEMIA; LIPID COMPOSITION; LIPID LIVER LEVEL; LIPOPROTEIN BLOOD LEVEL; LIVER; MALE; NONHUMAN; NUTRIENT LOADING; RAT; RAT STRAIN;

ANIMALIA; CLUPEIDAE; RATTUS NORVEGICUS;

EID: 0037966134     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/133.7.2302     Document Type: Article

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