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...
Main Authors: | Che Anishas Che Idris, Kalyana Sundram, Ahmad Faizal Abdull Razis |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2018-10-01
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Series: | Nutrients |
Subjects: | |
Online Access: | http://www.mdpi.com/2072-6643/10/10/1527 |
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