Malondialdehyde and 4-hydroxy-2-hexenal are formed during dynamic gastrointestinal in vitro digestion of cod liver oils

Medicin och livsvetenskap

• 4-hydroxy-2-hexenal 100%
• Cod Liver Oil 83%
• Aldehydes 59%
• 2-nonenal 50%
• Malondialdehyde 48%
• Digestion 45%
• Oils 39%
• Fish Oils 24%
• In Vitro Techniques 21%
• Stomach 21%
• Meals 17%
• Hemoglobins 16%
• 4-hydroxy-2-nonenal 13%
• Omega-3 Fatty Acids 10%
• Unsaturated Fatty Acids 10%
• Edetic Acid 10%
• Oxidants 10%
• Gastrointestinal Tract 8%
• Fatty Acids 8%
• Rheumatoid Arthritis 8%
• Cardiovascular Diseases 7%
• Epithelial Cells 7%
• Lipids 6%
• DNA 5%
• Proteins 3%

Agrikultur & biologi

• cod liver oil 71%
• in vitro digestion 61%
• aldehydes 48%
• malondialdehyde 45%
• oxidation 36%
• oils 25%
• stomach 24%
• digestion 22%
• emulsifying 22%
• fish oils 21%
• abnormal hemoglobin 13%
• long chain polyunsaturated fatty acids 12%
• rheumatoid arthritis 12%
• cardiovascular diseases 10%
• oxidants 9%
• gastrointestinal system 9%
• epithelial cells 8%
• hemoglobin 8%
• lipid peroxidation 8%
• secretion 6%
• fatty acids 6%
• DNA 5%
• proteins 3%
• cells 3%