The role of dietary oxidized cholesterol and oxidized fatty acids in the development of atherosclerosis

Molecular Nutrition and Food Research

Volumn 49, Issue 11, 2005, Pages 1075-1082

  Staprans, Ilona ^a,b   Pan, Xian Mang ^a   Rapp, Joseph H ^a   Feingold, Kenneth R ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b VETERANS AFFAIRS MEDICAL CENTER   (United States)

Author keywords

Atherosclerosis; Oxidized cholesterol; Oxidized diet; Oxidized fatty acids

Indexed keywords

CHYLOMICRON; FATTY ACID; HIGH DENSITY LIPOPROTEIN; LINOLEIC ACID; LIPID; LOW DENSITY LIPOPROTEIN;

ANIMAL; ATHEROSCLEROSIS; BLOOD; CHOLESTEROL INTAKE; CONFERENCE PAPER; FAT INTAKE; HUMAN; OXIDATION REDUCTION REACTION;

ANIMALS; ATHEROSCLEROSIS; CHOLESTEROL, DIETARY; CHYLOMICRONS; DIETARY FATS; FATTY ACIDS; HUMANS; LINOLEIC ACID; LIPIDS; LIPOPROTEINS, HDL; LIPOPROTEINS, LDL; OXIDATION-REDUCTION;

ANIMALIA; ORYCTOLAGUS CUNICULUS;

EID: 28444472110     PISSN: 16134125     EISSN: None     Source Type: Journal    
DOI: 10.1002/mnfr.200500063     Document Type: Conference Paper

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