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Items: 1 to 20 of 120

1.

The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people.

Perez-Herrera A, Rangel-Zuñiga OA, Delgado-Lista J, Marin C, Perez-Martinez P, Tasset I, Tunez I, Quintana-Navarro GM, Lopez-Segura F, Luque de Castro MD, Lopez-Miranda J, Camargo A, Perez-Jimenez F.

Food Chem. 2013 Jun 15;138(4):2250-9. doi: 10.1016/j.foodchem.2012.12.023.

PMID:
23497883
2.

Effect of frying oils on the postprandial endoplasmic reticulum stress in obese people.

Rangel-Zuñiga OA, Haro C, Perez-Martinez P, Delgado-Lista J, Marin C, Quintana-Navarro GM, Tinahones FJ, Malagón MM, Lopez-Segura F, López-Miranda J, Perez-Jimenez F, Camargo A.

Mol Nutr Food Res. 2014 Nov;58(11):2239-42. doi: 10.1002/mnfr.201400401.

PMID:
25164487
3.

Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage.

Rangel-Zuñiga OA, Haro C, Tormos C, Perez-Martinez P, Delgado-Lista J, Marin C, Quintana-Navarro GM, Cerdá C, Sáez GT, Lopez-Segura F, Lopez-Miranda J, Perez-Jimenez F, Camargo A.

Eur J Nutr. 2016 Mar 25. [Epub ahead of print]

PMID:
27015911
4.

The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds.

Perez-Herrera A, Delgado-Lista J, Torres-Sanchez LA, Rangel-Zuñiga OA, Camargo A, Moreno-Navarrete JM, Garcia-Olid B, Quintana-Navarro GM, Alcala-Diaz JF, Muñoz-Lopez C, Lopez-Segura F, Fernandez-Real JM, Luque de Castro MD, Lopez-Miranda J, Perez-Jimenez F.

Mol Nutr Food Res. 2012 Mar;56(3):510-4. doi: 10.1002/mnfr.201100533.

PMID:
22162245
5.

The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes.

Quiles JL, Huertas JR, Battino M, Ramírez-Tortosa MC, Cassinello M, Mataix J, Lopez-Frias M, Mañas M.

Br J Nutr. 2002 Jul;88(1):57-65.

PMID:
12117428
6.

Influence of deep frying on the unsaponifiable fraction of vegetable edible oils enriched with natural antioxidants.

Orozco MI, Priego-Capote F, Luque de Castro MD.

J Agric Food Chem. 2011 Jul 13;59(13):7194-202. doi: 10.1021/jf2015792.

PMID:
21644588
7.

Normal endothelial function after meals rich in olive or safflower oil previously used for deep frying.

Williams MJ, Sutherland WH, McCormick MP, Yeoman D, de Jong SA, Walker RJ.

Nutr Metab Cardiovasc Dis. 2001 Jun;11(3):147-52.

PMID:
11590989
8.

Analysis of esterified and nonesterified fatty acids in serum from obese individuals after intake of breakfasts prepared with oils heated at frying temperature.

Orozco-Solano MI, Priego-Capote F, Luque de Castro MD.

Anal Bioanal Chem. 2013 Jul;405(18):6117-29. doi: 10.1007/s00216-013-7004-0.

PMID:
23657457
9.

Short-term comparative study of the influence of fried edible oils intake on the metabolism of essential fatty acids in obese individuals.

Ferreiro-Vera C, Priego-Capote F, Mata-Granados JM, Luque de Castro MD.

Food Chem. 2013 Jan 15;136(2):576-84. doi: 10.1016/j.foodchem.2012.08.081.

PMID:
23122100
10.

Influence of simulated deep frying on the antioxidant fraction of vegetable oils after enrichment with extracts from olive oil pomace.

Orozco-Solano MI, Priego-Capote F, Luque de Castro MD.

J Agric Food Chem. 2011 Sep 28;59(18):9806-14. doi: 10.1021/jf2019159.

PMID:
21859091
11.

Bioavailability of phenolic compounds from olive oil and oxidative/antioxidant status at postprandial state in healthy humans.

Weinbrenner T, Fitó M, Farré Albaladejo M, Saez GT, Rijken P, Tormos C, Coolen S, De La Torre R, Covas MI.

Drugs Exp Clin Res. 2004;30(5-6):207-12.

PMID:
15700748
12.

Phosphatidylcholine and dihydrocaffeic acid amide mixture enhanced the thermo-oxidative stability of canola oil.

Aladedunye F, Przybylski R.

Food Chem. 2014 May 1;150:494-9. doi: 10.1016/j.foodchem.2013.10.165.

PMID:
24360481
13.

Quality evaluation of noble mixed oil blended with palm and canola oil.

Choi H, Lee E, Lee KG.

J Oleo Sci. 2014;63(7):653-60.

14.

Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.

Andrikopoulos NK, Dedoussis GV, Falirea A, Kalogeropoulos N, Hatzinikola HS.

Int J Food Sci Nutr. 2002 Jul;53(4):351-63.

PMID:
12090031
15.

Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels.

Camargo A, Rangel-Zuñiga OA, Haro C, Meza-Miranda ER, Peña-Orihuela P, Meneses ME, Marin C, Yubero-Serrano EM, Perez-Martinez P, Delgado-Lista J, Fernandez-Real JM, Luque de Castro MD, Tinahones FJ, Lopez-Miranda J, Perez-Jimenez F.

Food Chem. 2014 Nov 1;162:161-71. doi: 10.1016/j.foodchem.2014.04.047.

PMID:
24874372
16.

Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.

Olivero-David R, Mena C, Pérez-Jimenez MA, Sastre B, Bastida S, Márquez-Ruiz G, Sánchez-Muniz FJ.

J Agric Food Chem. 2014 Dec 3;62(48):11637-46. doi: 10.1021/jf503860j.

PMID:
25390818
17.

Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans.

Covas MI, de la Torre K, Farré-Albaladejo M, Kaikkonen J, Fitó M, López-Sabater C, Pujadas-Bastardes MA, Joglar J, Weinbrenner T, Lamuela-Raventós RM, de la Torre R.

Free Radic Biol Med. 2006 Feb 15;40(4):608-16.

PMID:
16458191
18.

Global metabolomic profiling of human serum from obese individuals by liquid chromatography-time-of-flight/mass spectrometry to evaluate the intake of breakfasts prepared with heated edible oils.

Ferreiro-Vera C, Priego-Capote F, Calderón-Santiago M, Luque de Castro MD.

Food Chem. 2013 Dec 1;141(3):1722-31. doi: 10.1016/j.foodchem.2013.04.073.

PMID:
23870884
19.

Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.

Fullana A, Carbonell-Barrachina AA, Sidhu S.

J Agric Food Chem. 2004 Aug 11;52(16):5207-14.

PMID:
15291498
20.

Frying stability of rapeseed Kizakinonatane (Brassica napus) oil in comparison with canola oil.

Ma JK, Zhang H, Tsuchiya T, Akiyama Y, Chen JY.

Food Sci Technol Int. 2015 Apr;21(3):163-74. doi: 10.1177/1082013213520173.

PMID:
24474189

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