Dietary cholesterol increases the susceptibility of low density lipoprotein to oxidative modification. (Q52081389)

21 April 2018

title

Dietary cholesterol increases the susceptibility of low density lipoprotein to oxidative modification. (English)

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21 April 2018

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7

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author name string

Schwab US

1

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21 April 2018

Ausman LM

2

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21 April 2018

Vogel S

3

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21 April 2018

Li Z

4

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21 April 2018

Lammi-Keefe CJ

5

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21 April 2018

Goldin BR

6

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21 April 2018

Schaefer EJ

8

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21 April 2018

Lichtenstein AH

9

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21 April 2018

publication date

1 March 2000

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21 April 2018

published in

Atherosclerosis

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21 April 2018

volume

149

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issue

1

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21 April 2018

page(s)

83-90

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21 April 2018

Low density lipoprotein undergoes oxidative modification in vivo

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inferred from DOI database lookup

7 January 2021

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Consumption of eggs with meals increases the susceptibility of human plasma and low-density lipoprotein to lipid peroxidation

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Vitamin E content and low density lipoprotein oxidizability induced by free radicals.

7 January 2021

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Alpha-tocopherol consumption during low-density-lipoprotein oxidation

7 January 2021

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The role of lipid peroxidation and antioxidants in oxidative modification of LDL.

7 January 2021

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Enhanced susceptibility to in vitro oxidation of the dense low density lipoprotein subfraction in healthy subjects

7 January 2021

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inferred from DOI database lookup

7 January 2021

based on heuristic

Effects of linoleate-enriched and oleate-enriched diets in combination with alpha-tocopherol on the susceptibility of LDL and LDL subfractions to oxidative modification in humans.

1 reference

https://api.crossref.org/works/10.1016%2FS0021-9150%2899%2900310-X

inferred from DOI database lookup

7 January 2021

based on heuristic

Identifiers

DOI

10.1016/S0021-9150(99)00310-X

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21 April 2018

PubMed ID

10704618

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21 April 2018