Lipid Peroxidation in a Stomach Medium Is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 31, 2015, Pages 7016-7023

  Tirosh, Oren ^a   Shpaizer, Adi ^a   Kanner, Joseph ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

antioxidants; fish oil; lipid peroxidation; olive oil; stomach medium

Indexed keywords

ANTIOXIDANTS; FISH; LIPIDS; MEATS; OLEIC ACID; OLIVE OIL; OXIDATIVE STRESS;

FISH OIL; INHIBITORY EFFECT; LIPID PEROXIDATION; LIPID PEROXIDES; MALONDIALDEHYDE; MEDITERRANEAN DIET; POLYPHENOL CONTENT; STOMACH MEDIUM;

OXIDATION;

SCOMBRIDAE;

ANTIOXIDANT; EDIBLE OIL; FISH OIL; LIPID PEROXIDE; MALONALDEHYDE; OLEIC ACID; OLIVE OIL;

ANIMAL; COMPARATIVE STUDY; HUMAN; LIPID PEROXIDATION; MEDITERRANEAN DIET; METABOLISM; STOMACH; WESTERN DIET;

ANIMALS; ANTIOXIDANTS; DIET, MEDITERRANEAN; DIET, WESTERN; DIETARY FATS, UNSATURATED; FISH OILS; HUMANS; LIPID PEROXIDATION; LIPID PEROXIDES; MALONDIALDEHYDE; OLEIC ACID; OLIVE OIL; STOMACH;

EID: 84938702454     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b02149     Document Type: Article

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