Postprandial serum triacylglycerols and oxidative stress in mice after consumption of fish oil, soy oil or olive oil: Possible role for paraoxonase-1 triacylglycerol lipase-like activity

Nutrition

Volumn 22, Issue 9, 2006, Pages 922-930

  Fuhrman, Bianca ^a   Volkova, Nina ^a   Aviram, Michael ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Lipid peroxides; Paraoxonase 1 (PON1); Postprandial; Triacylglycerols; Unsaturated fatty acids, Fish oil, Soy oil, Olive oil

Indexed keywords

ARYLDIALKYLPHOSPHATASE 1; CHYLOMICRON; DOCOSAHEXAENOIC ACID; FISH OIL; LINOLEIC ACID; OLEIC ACID; OLIVE OIL; PHOSPHATE BUFFERED SALINE; SOYBEAN OIL; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE;

ARTICLE; CONTROLLED STUDY; DIET SUPPLEMENTATION; DIETARY INTAKE; ENZYME ACTIVITY; FOOD INTAKE; IN VITRO STUDY; MOUSE; MOUSE STRAIN; NONHUMAN; OXIDATION; OXIDATIVE STRESS; PRIORITY JOURNAL; TRANSGENIC MOUSE; TRIACYLGLYCEROL BLOOD LEVEL;

ANIMALS; ANIMALS, GENETICALLY MODIFIED; ARYLDIALKYLPHOSPHATASE; CHYLOMICRONS; DIETARY FATS, UNSATURATED; FISH OILS; LIPASE; MICE; MICE, INBRED BALB C; OXIDATIVE STRESS; PLANT OILS; POSTPRANDIAL PERIOD; RANDOM ALLOCATION; SOYBEAN OIL; TRIGLYCERIDES;

MUS MUSCULUS;

EID: 33747202202     PISSN: 08999007     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nut.2006.04.012     Document Type: Article

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