Heated fat, vitamin E and vascular eicosanoids

  title={Heated fat, vitamin E and vascular eicosanoids},
  author={Elisa Giani and I. Masi and C. Galli},
A semisynthetic diet containing adequate amounts of vitamin E and 10% (w/w) of a mixture of polyunsaturated oils subjected to heating and characterized by elevated indexes of thermal alteration (polar component, dimer triglyceride, altered triglyceride contents and reduced α-tocopherol levels) was fed to growing male rats for a period of eight weeks. It resulted in a selective alteration of the production of vascular eicosanoids (elevation of platelet thromboxane formation and decrease of… CONTINUE READING


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