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Inhibition of Lipoprotein Lipid Oxidation
2005According to the oxidative modification hypothesis, antioxidants that inhibit the oxidation of low-density lipoprotein (LDL) are expected to attenuate atherosclerosis, yet not all antioxidants that inhibit LDL oxidation in vitro inhibit disease in animal models of atherosclerosis.
O, Cynshi, R, Stocker
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Secondary products of lipid oxidation
Chemistry and Physics of Lipids, 1987In the last decade, a multitude of secondary products have been identified from the radical and photosensitized oxidations of polyunsaturated lipids. These secondary products consist of oxygenated monomeric materials including epoxy-hydroperoxides, oxo-hydroperoxides, hydroperoxy epidioxides, dihydroperoxides, hydroperoxy bis-epidioxides, and ...
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Free Radical Research, 2014
Skin is the largest organ of the body and exerts several physiological functions such as a protective barrier against moisture loss and noxious agents including ultraviolet irradiation. Oxidation of skin may impair such functions and induce skin disorders including photoaging and skin cancer.
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Skin is the largest organ of the body and exerts several physiological functions such as a protective barrier against moisture loss and noxious agents including ultraviolet irradiation. Oxidation of skin may impair such functions and induce skin disorders including photoaging and skin cancer.
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Human obesity: from lipid abnormalities to lipid oxidation.
International journal of obesity and related metabolic disorders : journal of the International Association for the Study of Obesity, 1995The obese state has been recognized to accentuate the known risk factors for atherosclerotic disease as dyslipidemia, hypertension, glucose intolerance and insulin resistance. Among other risk factors, obesity is characterized by a series of lipid disturbances, such as hypercholesterolemia, high fasting (and postprandial) triglyceride levels, low HDL ...
Van Gaal, Luc +3 more
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Food Processing and Lipid Oxidation
1999Food lipids are principally triacylglycerides, phospholipids and sterols found naturally in most biological materials consumed as food and added as functional ingredients in many processed foods. As nutrients, lipids, especially triglycerides, are a concentrated caloric source, provide essential fatty acids and are a solvent and absorption vehicle for ...
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