Effects of dietary extra-virgin olive oil on oxidative stress resulting from exhaustive exercise in rat skeletal muscle: A morphological study

Acta Histochemica

Volumn 116, Issue 1, 2014, Pages 61-69

  Musumeci, Giuseppe ^a   Maria Trovato, Francesca ^a   Imbesi, Rosa ^a   Castrogiovanni, Paola ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

Extra virgin olive oil; Morphology; Oleic acid; Oxidative stress; Rats; Skeletal muscle

Indexed keywords

HEAT SHOCK PROTEIN 70; OLIVE OIL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; VEGETABLE OIL;

ADAPTATION; ANIMAL; DRUG EFFECTS; EXERCISE; MALE; MEDITERRANEAN DIET; METABOLISM; ORAL DRUG ADMINISTRATION; OXIDATIVE STRESS; SKELETAL MUSCLE; SPRAGUE DAWLEY RAT; ULTRASTRUCTURE;

ADAPTATION, PHYSIOLOGICAL; ADMINISTRATION, ORAL; ANIMALS; DIET, MEDITERRANEAN; HSP70 HEAT-SHOCK PROTEINS; MALE; MUSCLE, SKELETAL; OXIDATIVE STRESS; PHYSICAL EXERTION; PLANT OILS; RATS, SPRAGUE-DAWLEY; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84894902431     PISSN: 00651281     EISSN: 16180372     Source Type: Journal    
DOI: 10.1016/j.acthis.2013.05.006     Document Type: Article

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