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Journal Abstract Search

403 related items for PubMed ID: 12117428

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  • 2. Vitamin E supplementation increases the stability and the in vivo antioxidant capacity of refined olive oil.
    Quiles JL, Ramírez-Tortosa MC, Ibáñez S, Alfonso González J, Duthie GG, Huertas JR, Mataix J.
    Free Radic Res; 1999 Dec; 31 Suppl():S129-35. PubMed ID: 10694051
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  • 3. Feeding fried oil changes antioxidant and fatty acid pattern of rat and affects rat liver mitochondrial respiratory chain components.
    Battino M, Quiles JL, Huertas JR, Ramirez-Tortosa MC, Cassinello M, Mañas M, Lopez-Frias M, Mataix J.
    J Bioenerg Biomembr; 2002 Apr; 34(2):127-34. PubMed ID: 12018889
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  • 4. Effect of dietary high-oleic-acid oils that are rich in antioxidants on microsomal lipid peroxidation in rats.
    Perona JS, Arcemis C, Ruiz-Gutierrez V, Catalá A.
    J Agric Food Chem; 2005 Feb 09; 53(3):730-5. PubMed ID: 15686427
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  • 6. Effect of fish and oil nature on frying process and nutritional product quality.
    Ansorena D, Guembe A, Mendizábal T, Astiasarán I.
    J Food Sci; 2010 Mar 09; 75(2):H62-7. PubMed ID: 20492236
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  • 7. Balance of unsaturated fatty acids is important to a cholesterol-lowering diet: comparison of mid-oleic sunflower oil and olive oil on cardiovascular disease risk factors.
    Binkoski AE, Kris-Etherton PM, Wilson TA, Mountain ML, Nicolosi RJ.
    J Am Diet Assoc; 2005 Jul 09; 105(7):1080-6. PubMed ID: 15983524
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  • 12. Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits.
    Wiseman SA, Mathot JN, de Fouw NJ, Tijburg LB.
    Atherosclerosis; 1996 Feb 09; 120(1-2):15-23. PubMed ID: 8645356
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  • 15. Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets.
    Velasco J, Marmesat S, Bordeaux O, Márquez-Ruiz G, Dobarganes C.
    J Agric Food Chem; 2004 Jul 14; 52(14):4438-43. PubMed ID: 15237949
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  • 18. Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils.
    Perez C, Lopez de Cerain A, Bello J.
    Mutagenesis; 2002 Jan 14; 17(1):63-6. PubMed ID: 11752235
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  • 19. Differential regulation of hepatic apoptotic pathways by dietary olive and sunflower oils in the aging rat.
    Bello RI, Gómez-Díaz C, Burón MI, Navas P, Villalba JM.
    Exp Gerontol; 2006 Nov 14; 41(11):1174-84. PubMed ID: 17049786
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  • 20. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.
    Andrikopoulos NK, Dedoussis GV, Falirea A, Kalogeropoulos N, Hatzinikola HS.
    Int J Food Sci Nutr; 2002 Jul 14; 53(4):351-63. PubMed ID: 12090031
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