Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice

Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice

Long-chain polyunsaturated fatty acids (LCPUFA) which are synthesized mainly in the liver have relevant functions in the organism. A diet high in fat (HFD) generates an increase in the levels of fat and induces oxidative stress (lipo-peroxidation) in the liver, along with a reduction in tissue n-3 a...

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Bibliographic Details
Main Authors: R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2016-06-01
Series:Grasas y Aceites
Subjects:
extra virgin olive oil
high fat diet
liver fat deposition
oxidative stress
tissue n-6 and n-3 lcpufa depletion
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1595

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http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1595

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