The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people

Food Chemistry

Volumn 138, Issue 4, 2013, Pages 2250-2259

  Perez Herrera, Aleyda ^a,b   Rangel Zuñiga, Oriol A ^a,b   Delgado Lista, Javier ^a,b   Marin, Carmen ^a,b   Perez Martinez, Pablo ^a,b   Tasset, Inmaculada ^c   Tunez, Isaac ^c   Quintana Navarro, Gracia M ^a,b   Lopez Segura, Fernando ^a,b   De Castro, Maria D Luque ^c   Lopez Miranda, Jose ^a,b   Camargo, Antonio ^a,b   Perez Jimenez, Francisco ^a,b  

^a HOSPITAL UNIVERSITARIO REINA SOFÍA   (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Heated oil; Oil additive; Oxidative stress; Phenolic compounds; Postprandial state

Indexed keywords

GENE EXPRESSION; SILICONES; VEGETABLE OILS;

ANTIOXIDANT ENZYME; FRYING TEMPERATURE; HEATED OIL; NATURAL ANTIOXIDANTS; OIL ADDITIVE; PERIPHERAL BLOOD MONONUCLEAR CELLS; PHENOLIC COMPOUNDS; POSTPRANDIAL STATE;

OXIDATIVE STRESS;

AGLYCONE; ALPHA TOCOPHEROL; APIGENIN; CANOLA OIL; CARBONYL DERIVATIVE; COUMARIC ACID; DIMETICONE; FERULIC ACID; GAMMA TOCOPHEROL; GLUTATHIONE; HYDROXYTYROSOL; KELCH LIKE ECH ASSOCIATED PROTEIN 1; LUTEOLIN; OLIVE OIL; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE PHOSPHATE OXIDASE; SUNFLOWER OIL; TRANSCRIPTION FACTOR NRF2; TYROSOL; VEGETABLE OIL;

ADULT; AGED; ARTICLE; CLINICAL ARTICLE; FOOD INTAKE; FRYING; GENE EXPRESSION; HEATING; HIGH TEMPERATURE; HUMAN; HYPERLIPIDEMIA; LIPID COMPOSITION; OBESITY; OXIDATIVE STRESS; PERIPHERAL BLOOD MONONUCLEAR CELL; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL;

EID: 84875194649     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.023     Document Type: Article

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