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dc.contributor.authorQuiles Morales, José Luis 
dc.contributor.authorRodríguez Huertas, Jesús Francisco 
dc.contributor.authorBattino, Maurizio
dc.contributor.authorRamírez Tortosa, María Carmen 
dc.contributor.authorCassinello, Modesta
dc.contributor.authorMataix Verdú, José
dc.contributor.authorLópez Frías, Magdalena 
dc.contributor.authorMañas Almendros, Mariano José 
dc.date.accessioned2021-01-26T07:45:04Z
dc.date.available2021-01-26T07:45:04Z
dc.date.issued2007-03-09
dc.identifier.citationQuiles, J., Huertas, J., Battino, M., Ramírez-Tortosa, M., Cassinello, M., Mataix, J., . . . Mañas, M. (2002). The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes. British Journal of Nutrition, 88(1), 57-65. [doi:10.1079/BJN2002588]es_ES
dc.identifier.urihttp://hdl.handle.net/10481/65997
dc.descriptionPublished online by Cambridge University Press: 09 March 2007es_ES
dc.descriptionThis work was supported by CICYT project ALI91-1113- C03-01. M. Battino was a visiting scientist at Granada University, thanks to Ministerio de Educación y Ciencia, Madrid. J.L. Quiles and M.C. Ramirez-Tortosa received a short-term fellowship by Ancona University.es_ES
dc.description.abstractThe effects of non-fried and fried virgin olive and sunflower oils on rat liver microsomal compositional features have been investigated. In addition, plasma antioxidants (α-tocopherol and ubiquinone 9) were investigated as well as the possible oxidative modifications suffered by virgin olive and sunflower oils during the frying process. The frying process decreased the content of α-tocopherol and phenolics in the oils and increased total polar materials. Sunflower oil was affected to a greater extent than olive oil. In rats, the intake of fried oil led to higher levels of lipid peroxidation and a lower concentration of plasma antioxidants. Microsomal fatty acid and antioxidant profiles were also altered. It seems that a strong relationship exists between the loss of antioxidants and the production of toxic compounds in the oils after frying and the extent of the peroxidative events in microsomes, which were also different depending on the fat source. The highly unsaturated sunflower oil was less resistant to the oxidative stress produced by frying and led to a higher degree of lipid peroxidation in liver microsomes in vivo than virgin olive oil.es_ES
dc.description.sponsorshipCICYT project ALI91-1113- C03-01. Mes_ES
dc.language.isoenges_ES
dc.publisherCambridge University Presses_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectVirgin olive oiles_ES
dc.subjectSunflower oiles_ES
dc.subjectFried oiles_ES
dc.subjectLipid peroxidationes_ES
dc.subjectRats es_ES
dc.titleThe intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomeses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.doi10.1079/BJN2002588
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES


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