Digestive n‐6 Lipid Oxidation, a Key Trigger of Vascular Dysfunction and Atherosclerosis in the Western Diet: Protective Effects of Apple Polyphenols

Scope A main risk factor of atherosclerosis is a Western diet (WD) rich in n‐6 polyunsaturated fatty acids (PUFAs) sensitive to oxidation. Their oxidation can be initiated by heme iron of red meat leading to the formation of 4‐hydroxy‐2‐nonenal (4‐HNE), a cytotoxic aldehyde. An increased 4‐HNE produ...

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Veröffentlicht in:	Molecular nutrition & food research Jg. 65; H. 6; S. e2000487 - n/a
Hauptverfasser:	Bolea, Gaëtan, Philouze, Clothilde, Dubois, Mathilde, Risdon, Sydney, Humberclaude, Anaïs, Ginies, Christian, Charles, Anne‐Laure, Geny, Bernard, Reboul, Cyril, Arnaud, Claire, Dufour, Claire, Meyer, Grégory
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Hoboken Wiley Subscription Services, Inc 01.03.2021 Wiley-VCH Verlag
Schlagworte:	4‐hydroxy‐2‐nonenal Aldehydes Antioxidants Apolipoprotein E Apples Arteriosclerosis Atherosclerosis Biochemistry Biochemistry, Molecular Biology Cell Behavior Cellular Biology Cytotoxicity Diet Digestion endothelial function Fatty acids Food and Nutrition food research Fruits Heme heme iron Life Sciences Lipid peroxidation Lipids Low density lipoprotein Meat omega-6 fatty acids Oxidation Oxidative stress Phenolic compounds Phenols Polyphenols Polyunsaturated fatty acids Proanthocyanidins red meat Risk analysis Risk factors Western diet Western diets atherosclerosis endothelial function polyphenols 4-hydroxy-2-nonenal Western diet
ISSN:	1613-4125, 1613-4133, 1613-4133
Online-Zugang:	Volltext
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