Consumption of polyunsaturated fat improves the saturated fatty acid-mediated impairment of HDL antioxidant potential.

Autor: Cedó, Lídia, Metso, Jari, Santos, David, Sánchez‐Quesada, Jose Luís, Julve, Josep, García‐León, Annabel, Mora‐Brugués, Josefina, Jauhiainen, Matti, Blanco‐Vaca, Francisco, Escolà‐Gil, Joan Carles
Zdroj: Molecular Nutrition & Food Research; Oct2015, Vol. 59 Issue 10, p1987-1996, 10p
Databáze: Complementary Index
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