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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...
| Autores principales: | , , , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
BioMed Central
2010
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| Materias: | |
| 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 |