Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues

Published 2016 View Full Article

Authors

Keywords

Extra virgin olive oil, Antioxidants, Oxidative stress, Δ;-5/Δ;-6 desaturase activities, ω-3 long-chain polyunsaturated fatty acid

Journal

NUTRITION

Volume 32, Issue 11-12, Pages 1254-1267

Publisher

Elsevier BV

Online

2016-05-18

DOI

10.1016/j.nut.2016.04.006

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