Effect of Consumption Heated Oils with or without Dietary Cholesterol on the Development of Atherosclerosis

Effect of Consumption Heated Oils with or without Dietary Cholesterol on the Development of Atherosclerosis

Heating oils and fats for a considerable length of time results in chemical reactions, leading to the aggravation of a free radical processes, which ultimately contributes to atherosclerosis. Our study focused on elucidating the effect of feeding heated oils with or without dietary cholesterol on th...

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Bibliographic Details
Main Authors: Che Anishas Che Idris, Kalyana Sundram, Ahmad Faizal Abdull Razis
Format: Article
Language:English
Published: MDPI AG 2018-10-01
Series:Nutrients
Subjects:
heated fats
cholesterol
atherosclerosis
corn oil
palm olein
Online Access:http://www.mdpi.com/2072-6643/10/10/1527

Internet

http://www.mdpi.com/2072-6643/10/10/1527

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