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Hypertension is related to the degradation of dietary frying oils
cooking oils frying oils oil polar compounds
2017/1/4
The family kitchen resembles an uncontrolled laboratory experiment, and some discrepancies in the relation between the risk of hypertension and dietary fat may be partly due to the manipulation to whi...
Olive oil increases the number of triacylglycerol-rich chylomicron particles compared with other oils:an effect retained when a second standard meal is fed
Apolipoprotein B-48 retinyl ester postmenopausal women postprandial lipemia second meal effect dietary fatty acids chylomicrons triacylglycerol
2016/12/19
Background: Compared with the postprandial events after a single meal, different events occur when a second meal is ingested 4–6 h after a first meal. There is a rapid appearance of chylomicrons ...
Supplementation of postmenopausal women with fish oil rich in eicosapentaenoic acid and docosahexaenoic acid is not associated with greater in vivo lipid peroxidation compared with oils rich in oleate and linoleate as assessed by plasma malondialdehyde and F2-isoprostanes
Postmenopausal women F2-isoprostanes, malondialdehyde thiobarbituric acid–reactive substances
2016/6/8
Background: Although the replacement of dietary saturated fat
with unsaturated fat has been advocated to reduce the risk of cardiovascular
disease, diets high in polyunsaturated fatty acids
(PUFAs)...