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Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues

Crossref DOI link: https://doi.org/10.1016/j.nut.2016.04.006

Published Print: 2016-11

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Rincón-Cervera, Miguel Angel

Valenzuela, Rodrigo

Hernandez-Rodas, María Catalina

Marambio, Macarena

Espinosa, Alejandra

Mayer, Susana

Romero, Nalda

Barrera, M.Sc., Cynthia

Valenzuela, Alfonso

Videla, Luis A.
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Article Title: Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues

Journal Title: Nutrition

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.nut.2016.04.006

Content Type: article

Copyright: © 2016 Elsevier Inc. All rights reserved.

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