Identification and quantification of cholesterol oxides in foods
Data(s) |
01/01/1993
|
---|---|
Resumo |
The types and levels of nine major cholesterol oxidation products was determined in a variety of foods. An estimate was made of the possible levels of cholesterol oxides in the Australian diet. These levels have been shown to cause endothelial damage in the coronary arteries of laboratory animals in previous studies. The health implications of these observations to humans is unknown. |
Identificador | |
Idioma(s) |
eng |
Publicador |
Deakin University, Faculty of Health and Behavioural Sciences |
Relação |
http://dro.deakin.edu.au/eserv/DU:30027541/sarantinos-identificationandqualification-1993.pdf |
Palavras-Chave | #Cholesterol oxides #Food - Analysis |
Tipo |
Thesis |