Effect of Consumption Heated Oils with or without Dietary Cholesterol on the Development of Atherosclerosis

Heating oils and fats for a considerable length of time results in chemical reactions, leading to the aggravation of a free radical processes, which ultimately contributes to atherosclerosis. Our study focused on elucidating the effect of feeding heated oils with or without dietary cholesterol on th...

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Detalles Bibliográficos
Autores principales: Idris, Che Anishas Che, Sundram, Kalyana, Razis, Ahmad Faizal Abdull
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213572/
https://www.ncbi.nlm.nih.gov/pubmed/30336600
http://dx.doi.org/10.3390/nu10101527

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213572/
https://www.ncbi.nlm.nih.gov/pubmed/30336600
http://dx.doi.org/10.3390/nu10101527

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