Postprandial oxidative stress in response to dextrose and lipid meals of differing size

We have recently noted that ingestion of dietary lipid (in the form of heavy whipping cream) leads to greater oxidative stress than dietary carbohydrate (in the form of dextrose), when consumed in isocaloric amounts. OBJECTIVE: In the present investigation we attempted to replicate our work and also...

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Detalles Bibliográficos
Autores principales: Bloomer, Richard J, Kabir, Mohammad M, Marshall, Kate E, Canale, Robert E, Farney, Tyler M
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2010
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2915990/
https://www.ncbi.nlm.nih.gov/pubmed/20663187
http://dx.doi.org/10.1186/1476-511X-9-79

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2915990/
https://www.ncbi.nlm.nih.gov/pubmed/20663187
http://dx.doi.org/10.1186/1476-511X-9-79

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