Effect of variously oxidized marine fish fat on guinea pig organism
1991
Ziemlanski, S. | Wartanowicz, M. | Paczenko-Kresowska, B. | Budzynska-Topolska, J. | Zelazkiewicz, K. (Institute of Food and Nutrition, Warsaw (Poland). Dept. of Nutrition Physiology and Biochemistry) | Kolakowska, A. (Agricultural Academy, Szczecin (Poland). Inst. of Marine Food Technology)
The effect of marine fish fat in different stages of oxidation on biochemical and morphological changes in guinea pigs was studied. Oxidized fat was found to adversely affect lipids balance in the organism and reduce the content of antioxidant vitamins (C and E)
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