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

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