Supplementation of vitamins C and E increases the vitamin E status but does not prevent the formation of oxysterols in the liver of guinea pigs fed an oxidised fat

European Journal of Nutrition

Volumn 43, Issue 6, 2004, Pages 353-359

  Keller, Uta ^a   Brandsch, Corinna ^a   Eder, Klaus ^a  

^a MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

Author keywords

Antioxidant status; Guinea pigs; Lipid oxidation products; Oxidised fat; Vitamin C; Vitamin E

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; FAT; GLUTATHIONE; OXYSTEROL;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; BIOACCUMULATION; CELL LEVEL; CONTROLLED STUDY; ERYTHROCYTE; EXPERIMENTAL MODEL; FAT INTAKE; GUINEA PIG; LIPID OXIDATION; LIVER FUNCTION; MALE; NONHUMAN; OXIDATIVE STRESS; STEROL SYNTHESIS; TISSUE LEVEL; VITAMIN SUPPLEMENTATION;

ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; DIETARY FATS; DIETARY SUPPLEMENTS; DOSE-RESPONSE RELATIONSHIP, DRUG; GLUTATHIONE; GUINEA PIGS; LIPID METABOLISM; LIPIDS; LIVER; MALE; NUTRITIONAL STATUS; OXIDATION-REDUCTION; OXIDATIVE STRESS; RANDOM ALLOCATION; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITAMIN E;

ANIMALIA; CAVIA; CAVIA PORCELLUS; SUS SCROFA;

EID: 11244336802     PISSN: 14366207     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00394-004-0481-3     Document Type: Article

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