标题
Biological Implications of Lipid Oxidation Products
作者
关键词
Lipid oxidation, α,β-Unsaturated carbonyls, Acrolein, 4-Hydroxy-<em class=EmphasisTypeItalic >trans</em>-nonenal, 4-Hydroxy-<em class=EmphasisTypeItalic >trans</em>-hexanal, Crotonaldehyde, Malonaldehyde, Cholesterol, Core aldehydes, Toxicity
出版物
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Volume 94, Issue 3, Pages 339-351
出版商
Wiley
发表日期
2017-02-13
DOI
10.1007/s11746-017-2958-2
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines
- (2016) Thomas Van Hecke et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Impact of different running distances on muscle and lymphocyte DNA damage in amateur marathon runners
- (2016) Jae Hoon Ryu et al. Journal of Physical Therapy Science
- Amounts of the reactive aldehydes, malonaldehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values
- (2015) Michèle Viau et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- The impact of beef steak thermal processing on lipid oxidation and postprandial inflammation related responses
- (2015) Anu Nuora et al. FOOD CHEMISTRY
- Continuous catalytic upgrading of ethanol to n-butanol and >C4 products over Cu/CeO2 catalysts in supercritical CO2
- (2015) James H. Earley et al. GREEN CHEMISTRY
- Lipid Peroxidation in a Stomach Medium Is Affected by Dietary Oils (Olive/Fish) and Antioxidants: The Mediterranean versus Western Diet
- (2015) Oren Tirosh et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Molecular Mechanisms of Acrolein Toxicity: Relevance to Human Disease
- (2015) Akshata Moghe et al. TOXICOLOGICAL SCIENCES
- Fish oil supplements in New Zealand are highly oxidised and do not meet label content of n-3 PUFA
- (2015) Benjamin B. Albert et al. Scientific Reports
- A Review of Thermo-Oxidative Degradation of Food Lipids Studied by1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature
- (2014) Andrea Martínez-Yusta et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Development of Three Stable Isotope Dilution Assays for the Quantitation of (E)-2-Butenal (Crotonaldehyde) in Heat-Processed Edible Fats and Oils as Well as in Food
- (2014) Michael Granvogl JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Isotope-Labeling Studies on the Formation Pathway of Acrolein during Heat Processing of Oils
- (2014) Alice Ewert et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Lipid Peroxidation: Production, Metabolism, and Signaling Mechanisms of Malondialdehyde and 4-Hydroxy-2-Nonenal
- (2014) Antonio Ayala et al. Oxidative Medicine and Cellular Longevity
- Reactive Carbonyl SpeciesIn Vivo: Generation and Dual Biological Effects
- (2014) Halyna M. Semchyshyn TheScientificWorldJOURNAL
- Fruits, vegetables and their polyphenols protect dietary lipids from oxidation during gastric digestion
- (2014) Mylène Gobert et al. Food & Function
- Global, regional, and national consumption levels of dietary fats and oils in 1990 and 2010: a systematic analysis including 266 country-specific nutrition surveys
- (2014) R. Micha et al. BMJ-British Medical Journal
- Influence of human gastric juice on oxidation of marine lipids – in vitro study
- (2013) Vera Kristinova et al. FOOD CHEMISTRY
- Linolenic Acid as the Main Source of Acrolein Formed During Heating of Vegetable Oils
- (2013) Yasushi Endo et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
- (2012) Qing Zhang et al. CHEMISTRY AND PHYSICS OF LIPIDS
- Dietary Iron-Initiated Lipid Oxidation and Its Inhibition by Polyphenols in Gastric Conditions
- (2012) Bénédicte Lorrain et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Chronic oral exposure to the aldehyde pollutant acrolein induces dilated cardiomyopathy
- (2011) Mohamed Ameen Ismahil et al. AMERICAN JOURNAL OF PHYSIOLOGY-HEART AND CIRCULATORY PHYSIOLOGY
- Oxidised fish oil does not influence established markers of oxidative stress in healthy human subjects: a randomised controlled trial
- (2011) Inger Ottestad et al. BRITISH JOURNAL OF NUTRITION
- Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements
- (2011) Bente Lise Halvorsen et al. Food & Nutrition Research
- Trans-4-hydroxy-2-hexenal, a product of n-3 fatty acid peroxidation: Make some room HNE…
- (2010) Eric K. Long et al. FREE RADICAL BIOLOGY AND MEDICINE
- Phenolics: Prooxidants or Antioxidants?
- (2010) A. Decker NUTRITION REVIEWS
- Plant Polyphenols as Dietary Antioxidants in Human Health and Disease
- (2010) Kanti Bhooshan Pandey et al. Oxidative Medicine and Cellular Longevity
- Mechanisms of lipid oxidation in food dispersions
- (2010) Thaddao Waraho et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Influence of chemical composition of olive oil on the development of volatile compounds during frying
- (2009) Giuseppe Procida et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Oxidative stability and shelf-life evaluation of selected culinary oils
- (2009) S. Parkash Kochhar et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation
- (2009) Ricard Bou et al. MEAT SCIENCE
- Acrolein consumption exacerbates myocardial ischemic injury and blocks nitric oxide-induced PKCε signaling and cardioprotection
- (2008) Guang-Wu Wang et al. JOURNAL OF MOLECULAR AND CELLULAR CARDIOLOGY
- A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products
- (2007) Shlomit Gorelik et al. FASEB JOURNAL
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started