IN VIVO AND IN VITRO PEROXIDATION OF POLYUNSATURATED FATTY ACIDS

被引：0

作者：

Acar, Niyazi ^{[1
]}

Lecerf, Jean-Michel ^{[2
]}

机构：

[1] INRA, FLAVIC UMR1129, Equipe CEil & Nutr, Dijon, France

[2] Inst Pasteur, Serv Nutr, 1 Rue Prof Calmette,BP245, F-59019 Lille, France

来源：

CAHIERS DE NUTRITION ET DE DIETETIQUE | 2007年 / 42卷 / 05期

关键词：

Lipoperoxidation; Polyunsaturated fatty acids; Low density lipoproteins (LDL);

D O I：

10.1016/S0007-9960(07)73935-4

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

It is well admitted that polyunsaturated fatty acids are the most sensitive fatty acids to oxidative damage because of their high number of double bonds. This concept could not be confirmed by in vitro, animal, or human studies since unexpected or even contradictory results were obtained. The explanation of that is probably related to the methods evaluating lipid peroxidation whose relevance is not always established, but especially to movements of polyunsaturated fatty acids within lipoproteins that results in their protection. This short review aims to discuss the main results related to this topic.

引用

页码：260 / 265

页数：6

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