Lipid peroxidation and nutrition.

  title={Lipid peroxidation and nutrition.},
  author={Marica Kraj{\vc}ovi{\vc}ov{\'a}-Kudl{\'a}{\vc}kov{\'a} and Viera Spustov{\'a} and Viera Paukov{\'a}},
  journal={Physiological research},
  volume={53 2},
Levels of conjugated dienes of fatty acids (first peroxidation product) in relation to their substrates and promotors (triacylglycerols, homocysteine, iron) as well as to their inhibitors (essential antioxidative vitamins) were assessed in a vegetarian group (n=24) and compared with subjects on a mixed diet (traditional nutrition, n=24). Positive significant linear correlation between conjugated dienes and triacylglycerols, homocysteine, iron as well as inverse relationship between conjugated… CONTINUE READING