Effects of different levels of trans fatty acids and oxidised lipids in diet on cholesterol and cholesterol oxidation products formation in rabbit

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1198-1202

  Ubhayasekera, Sarojini J K A ^a   Tres, Alba ^b   Codony, Rafael ^b   Dutta, Paresh C ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Cholesterol; COPs; Feed fat by products; Feed fats; Oxidised lipids; Oxycholesterols; Rabbit meat; Rabbit tissues; trans Fatty acid

Indexed keywords

CHOLESTEROL; OLIVE OIL; TRANS FATTY ACID;

ANIMAL TISSUE; ARTICLE; CHOLESTEROL BLOOD LEVEL; CHOLESTEROL DIET; CHOLESTEROL METABOLISM; CONTROLLED STUDY; FRYING; HYDROGENATION; LIVER; NONHUMAN; RABBIT;

HELIANTHUS; ORYCTOLAGUS CUNICULUS;

EID: 77949486716     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.02.003     Document Type: Article

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