Health aspects of oxidized dietary fats - Oxidation in Foods and Beverages and Antioxidant Applications - page 167

BROWN ED, MORRIS VC, RHODES DG, SINHA R, LEVANDER OA (1995), Urinary malon-
dialdehyde-equivalents during ingestion of meat cooked at high or

low

temperatures, Lipids, 30, 1053±1056.
BULL AW, STEFFENSEN KR, LEERS J, RAFTER JJ (2003), Activation of PPAR in colon tumor
cell lines by oxidized metabolites of linoleic acid, endogenous ligands for PPAR,
Carcinogenesis, 24, 1717±1722.
BURTON GW, INGOLD KU (1984), -Carotene: an unusual type of antioxidant, Science, 224,
569±573.
CHANG SS, PETERSON RJ, HO CT (1978), Chemical reactions involved in the deep-fat frying
of foods, J Am Oil Chem Soc, 55, 718±727.
CHAO PM, CHAO CY, LIN FJ, HUANG CJ (2001), Oxidized frying oil up-regulates hepatic acyl-
CoA oxidase and cytochrome P450 4A1 genes in rats and activates PPAR, J Nutr,
131, 3166±3174.
CHAO PM, HSU SC, LIN FJ, LI YJ, HUANG CJ (2004), The up-regulation of hepatic acyl-CoA
oxidase and cytochrome P450 4A1 mRNA expression by dietary oxidized frying
oil is comparable between male and female rats, Lipids, 39, 233±238.
CHAO PM, YANG MF, TSENG YN, CHANG KM, LU KS, HUANG CJ (2005), Peroxisome
proliferation in liver of rats fed oxidized frying oil, J Nutr Sci Vitaminol (Tokyo),
51, 361±368.
CHAO PM, HUANG HL, LIAO CH, HUANG ST, HUANG CJ (2007), A high oxidised frying oil
content diet is less adipogenic, but induces glucose intolerance in rodents, Br J
Nutr, 98: 63±71.
CHEON Y, NARA TY, BAND MR, BEEVER JE, WALLIG MA, NAKAMURA MT (2005), Induction of
overlapping genes by fasting and a peroxisome proliferator in pigs: evidence of
functional PPAR in nonproliferating species, Am J Physiol Regul Integr Comp
Physiol, 288, R1525±R1535.
CHINETTI G, GBAGUIDI FG, GRIGLIO S, MALLAT Z, ANTONUCCI M, POULAIN P, CHAPMAN J,
FRUCHART JC, TEDGUI A, NAJIB-FRUCHART J, STAELS B (2000), CLA-1/SR-BI is
expressed in artherosclerotic lesion macrophages and regulated by activators of
peroxisome proliferator-activated receptors, Circulation, 101, 2411±2417.
CHIOU A, KALOGEROPOULOSA N, SALTAA FN, EFSTATHIOUA P, ANDRIKOPOULOS NK (2009),
Pan-frying of French fries in three different edible oils enriched with olive leaf
extract: oxidative stability and fate of microconstituents, LWT ± Food Science and
Technology, 42, 1090±1097.
CHOE E, MIN DB (2005), Chemistry and reactions of reactive oxygen species in foods, J
Food Sci, 70, R142±R159.
CHOE E, MIN DB (2007), Chemistry of deep-fat frying oils, J Food Sci, 72, R77±R86.
CHRISTOPOULOU CN, PERKINS EG (1989), Isolation and characterization of dimers formed in
used soybean oil, J Am Oil Chem Soc, 66, 1360±1370.
CHUNG J, LEE J, CHOE E (2004), Oxidative stability of soybean and sesame oil mixture
during frying of flour dough, J Food Sci, 69, 574±578.
CORVILAIN B, VAN SANDE J, LAURENT E, DUMONT JE (1991), The H 2 O 2 -generating system
modulates protein iodination and the activity of pentose phosphate pathway in dog
thyroid, Endocrinology, 128, 779±785.
COSGROVE JP, CHURCH DF, PRYOR WA (1987), The kinetics of the autoxidation of
polyunsaturated fatty acids, Lipids, 22, 299±304.
CRABB DW, GALLI A, FISCHER M, YOU M (2004), Molecular mechanisms of alcoholic fatty
liver: role of peroxisome proliferator-activated receptor , Alcohol, 34, 35±38.
CUESTA C, SANCHEZ-MUNIZ FJ, GARRIDO-POLONIO C, LOPEZ-VARELA S, ARROYO R (1993),