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Peroxidation of lipid emulsions: effects of changes in fatty acid pattern and alpha-tocopherol content on the sensitivity to peroxidative damage

1999

Dupont, I.E. (L. Deloyers Laboratory for Experimental Surgery, Universite Libre de Bruxelles, Avenue J. Wybran 40, B-1070 Brussels (Belgium))

AGROVOC Keywords
aceite de cartamo aceites de pescado acide gras antioxidantes antioxidants antioxydant cell culture colloids coloides corps gras culture de cellule emulsion emulsions fats fatty acids fish oils grasas huile de carthame huile de poisson in vitro experimentation lipid peroxidation lipide lipids medium chain fatty acids parenteral feeding phosphatide phospholipids polyunsaturated fatty acids safflower oil soja soybeans tocoferoles tocopherol tocopherols triglyceride triglycerides vitamin e vitamina e vitamine e
Bibliographic information
Clinical Nutrition (United Kingdom)
Volume 18 Issue 2
Pagination
pp. 113-116
Other Subjects
Alimentacion parenteral; Acide gras polyinsature; Fat emulsions; Cultivo de celulas; Experimentacion in vitro; Colloide; Peroxidacion lipidica; Trigliceridos; Alimentation enterale; Acidos grasos; Fosfolipidos; Peroxydation des lipides; Acidos grasos poliinsaturados; Alpha-tocopherol; Experimentation in vitro; Lipidos
Language
English
Note
11 ref.
1999-08-15
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