Low Fat and High Monounsaturated Fat Diets Decrease Human Low Density Lipoprotein Oxidative Susceptibility In Vitro - Hargrove, Rebecca L.; Etherton, Terry D.; Pearson, Thomas A.; Harrison, Earl H.; Kris-Etherton, Penny M. (The Journal of nutrition, 2001)
Keywords: administration & dosage; analysis; Biological and medical sciences; biological resistance; blood lipids; blood plasma; chemistry; conjugated dienes; Coronary Disease; Coronary Disease - prevention & control; cultured cells; Diet; diet therapy; dietary fat; Dietary Fats; Dietary Fats - administration & dosage; Dietary Fats, Unsaturated; Dietary Fats, Unsaturated - administration & dosage; Double-Blind Method; experimental diets; Fatty Acids; Fatty Acids - analysis; Fatty Acids, Unsaturated; Fatty Acids, Unsaturated - analysis; Feeding. Feeding behavior; Female; Fundamental and applied biological sciences. Psychology; Humans; lipid peroxidation; Lipoproteins, LDL; Lipoproteins, LDL - chemistry; Lipoproteins, LDL - metabolism; low density lipoprotein; low density lipoprotein oxidation; Male; men; metabolism; monounsaturated fatty acids; nutrient intake; nuts; Oxidation-Reduction; peanut oil; peanuts; prevention & control; Time Factors; Vertebrates: anatomy and physiology, studies on body, several organs or systems; vitamin E; women; conjugated dienes; HDL; low density lipoprotein oxidation; nuts; LDL; PUFA; dietary fat; MUFA; peanuts; humans; CHD; SFA; Human; Peanut; Monounsaturated fatty acid; Peanut butter; Lipids; Olive oil; Vegetal oil; Edible oil; Feeding; Lipoprotein LDL; Diet; Oxidation; Macronutrient; Peanut oil