Effects of Oxidized Cooking Oil and α-Lipoic Acid on Blood Antioxidants: Enzyme Activities and Lipid Peroxidation in Rats Fed a High-Fat Diet

✍ Scribed by Jolanta Zalejska-Fiolka; Tomasz Wielkoszyński; Sławomir Kasperczyk; Aleksandra Kasperczyk; Ewa Birkner

• Publisher: Humana Press Inc
• Year: 2011
• Tongue: English
• Weight: 163 KB
• Volume: 145
• Category: Article
• ISSN: 0163-4984
• DOI: 10.1007/s12011-011-9186-7