Antiatherogenic properties of lipid fractions of raw and fried fish

Food Chemistry

Volumn 96, Issue 1, 2006, Pages 29-35

  Nomikos, Tzortzis ^a   Karantonis, Haralabos C ^b   Skarvelis, Constantinos ^b   Demopoulos, Constantinos A ^b   Zabetakis, Ioannis ^b,c  

^a HAROKOPIO UNIVERSITY   (Greece)

^b UNIVERSITY OF ATHENS   (Greece)

^c Nea Philadelphia   (Greece)

Author keywords

Aggregation; Antagonists; Fish; Frying; Lipids; Platelet; Platelet activating factor

Indexed keywords

THROMBOCYTE ACTIVATING FACTOR ANTAGONIST;

ABSORPTION; ARTICLE; ATHEROGENESIS; ATHEROGENIC DIET; CARDIOVASCULAR DISEASE; DRUG ACTIVITY; EUROPEAN SEA BASS; FISH; FOOD; FOOD INTAKE; FRYING; HERRING; LIPID ANALYSIS; NONHUMAN; NUTRITIONAL VALUE; PROBABILITY; RAINBOW TROUT; RAW FOOD; REDUCTION; SAMPLING;

CLUPEA HARENGUS; ONCORHYNCHUS MYKISS; ONCORHYNCHUS MYKISS AGUABONITA; PLEURONECTES PLATESSA; SERRANIDAE;

EID: 27144469471     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.01.060     Document Type: Article

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