Deep-fried oil consumption in rats impairs glycerolipid metabolism, gut histology and microbiota structure

Lipids in Health and Disease

Volumn 15, Issue 1, 2016, Pages

  Zhou, Zhongkai ^a,b   Wang, Yuyang ^a   Jiang, Yumei ^a   Diao, Yongjia ^a   Strappe, Padraig ^b   Prenzler, Paul ^b   Ayton, Jamie ^c   Blanchard, Chris ^b  

^a TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b CHARLES STURT UNIVERSITY   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Deep frying oil; Histology; Kegg pathway; Metabolism; Microbiota

Indexed keywords

COOKING OIL; GLYCEROLIPID; OIL; UNCLASSIFIED DRUG; CANOLA OIL; VEGETABLE OIL;

ADULT; ALLOBACULUM; ANIMAL EXPERIMENT; ANIMAL MODEL; ANIMAL TISSUE; ARTICLE; BACTEROIDES; COMMUNITY STRUCTURE; CONTROLLED STUDY; ENERGY METABOLISM; FIRMICUTES; FOOD INTAKE; FOOD POISONING; FRYING; GENE; HISTOLOGY; INTESTINE FLORA; LIPID METABOLISM; LPIN1 GENE; MALE; NONHUMAN; PREVOTELLA; RAT; RNA SEQUENCE; WEIGHT REDUCTION; ANIMAL; BODY WEIGHT; CHEMISTRY; COLON; COOKING; DRUG EFFECTS; GENETICS; MICROBIAL CONSORTIUM; PATHOLOGY; PROCEDURES; WISTAR RAT;

ANIMALS; BODY WEIGHT; COLON; COOKING; GASTROINTESTINAL MICROBIOME; LIPID METABOLISM; MALE; MICROBIAL CONSORTIA; PLANT OILS; RATS, WISTAR;

EID: 84964649167     PISSN: None     EISSN: 1476511X     Source Type: Journal    
DOI: 10.1186/s12944-016-0252-1     Document Type: Article

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