Choe E, Min DB. Mechanisms and Factors for Edible Oil Oxidation. Comp Rev Food Sci Food Safe. 2006 Sep;5(4):169–86. DOI: 10.1111/j.1541-4337.2006.00009.x
Originalquelle öffnen ↗Quellenverzeichnis
In diesem digitalen Quellenverzeichnis finden Sie die 668 Literaturangaben zum Buch „90 plus und fit wie ein Turnschuh“.
Die Sammlung umfasst wissenschaftliche Originalarbeiten, Übersichtsarbeiten, Leitlinien sowie weiterführende Fachliteratur. Soweit vorhanden, sind die Veröffentlichungen über ihre DOI oder die jeweilige Internetadresse direkt erreichbar.
Über die Suchfunktion können Sie gezielt nach Quellen-Nummern, Autoren oder Veröffentlichungstiteln suchen.
668 Quellen gefunden · Anzeige 141–160
Zhuang Y, Dong J, He X, Wang J, Li C, Dong L, et al. Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing. Front Nutr. 2022 Jun 2;9:913297. DOI: 10.3389/fnut.2022.913297
Originalquelle öffnen ↗Fattore E, Fanelli R. Palm oil and palmitic acid: a review on cardiovascular effects and carcinogenicity. International Journal of Food Sciences and Nutrition. 2013 Aug;64(5):648–59. DOI: 10.3109/09637486.2013.768213
Originalquelle öffnen ↗EFSA Panel on Contaminants in the Food Chain (CONTAM). Risks for human health related to the presence of 3‐ and 2‐monochloropropanediol (MCPD), and their fatty acid esters, and glycidyl fatty acid esters in food. EFS2. 2016 May;14(5). DOI: 10.2903/j.efsa.2016.4426
Originalquelle öffnen ↗Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA. Emissions of volatile aldehydes from heated cooking oils. Food Chemistry. 2010 May;120(1):59–65. DOI: 10.1016/j.foodchem.2009.09.070
Originalquelle öffnen ↗Brenes M, García A, Dobarganes MC, Velasco J, Romero C. Influence of Thermal Treatments Simulating Cooking Processes on the Polyphenol Content in Virgin Olive Oil. J Agric Food Chem. 2002 Oct 1;50(21):5962–7. DOI: 10.1021/jf020506w
Originalquelle öffnen ↗Paul S, Mittal GS, Chinnan MS. Regulating the use of degraded oil/fat in deep‐fat/oil food frying. Critical Reviews in Food Science and Nutrition. 1997 Nov;37(7):635–62. DOI: 10.1080/10408399709527793
Originalquelle öffnen ↗Naghshi S, Aune D, Beyene J, Mobarak S, Asadi M, Sadeghi O. Dietary intake and biomarkers of alpha linolenic acid and risk of all cause, cardiovascular, and cancer mortality: systematic review and dose-response meta-analysis of cohort studies. BMJ. 2021 Oct 13;n2213. DOI: 10.1136/bmj.n2213
Originalquelle öffnen ↗Khan SU, Lone AN, Khan MS, Virani SS, Blumenthal RS, Nasir K, et al. Effect of omega-3 fatty acids on cardiovascular outcomes: A systematic review and meta-analysis. eClinicalMedicine. 2021 Aug;38:100997. DOI: 10.1016/j.eclinm.2021.100997
Originalquelle öffnen ↗Eyres L, Eyres MF, Chisholm A, Brown RC. Coconut oil consumption and cardiovascular risk factors in humans. Nutr Rev. 2016 Apr;74(4):267–80. DOI: 10.1093/nutrit/nuw002
Originalquelle öffnen ↗Neelakantan N, Seah JYH, Van Dam RM. The Effect of Coconut Oil Consumption on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis of Clinical Trials. Circulation. 2020 Mar 10;141(10):803–14. DOI: 10.1161/CIRCULATIONAHA.119.043052
Originalquelle öffnen ↗Sacks FM, Lichtenstein AH, Wu JHY, Appel LJ, Creager MA, Kris-Etherton PM, et al. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association. Circulation. 2017 Jul 18;136(3). DOI: 10.1161/CIR.0000000000000510
Originalquelle öffnen ↗Bouvard V, Loomis D, Guyton KZ, Grosse Y, Ghissassi FE, Benbrahim-Tallaa L, et al. Carcinogenicity of consumption of red and processed meat. The Lancet Oncology. 2015 Dec 1;16(16):1599–600. DOI: 10.1016/S1470-2045(15)00444-1
Originalquelle öffnen ↗World Health Organization. REPLACE trans fat: An action package to eliminate industrially-produced trans-fatty acids. Executive summary. Geneva: WHO; 2018. WHO/NMH/NHD/18.4. https://www.who.int/docs/default-source/documents/replace-transfats/replace-action-package.pdf
Originalquelle öffnen ↗De Souza RJ, Mente A, Maroleanu A, Cozma AI, Ha V, Kishibe T, et al. Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies. BMJ. 2015 Aug 11;h3978. DOI: 10.1136/bmj.h3978
Originalquelle öffnen ↗Hooper L, Martin N, Jimoh OF, Kirk C, Foster E, Abdelhamid AS. Reduction in saturated fat intake for cardiovascular disease. Cochrane Heart Group, editor. Cochrane Database of Systematic Reviews. 2020 Aug 21;2020(8). DOI: 10.1002/14651858.CD011737.pub3
Originalquelle öffnen ↗Li SS, Blanco Mejia S, Lytvyn L, Stewart SE, Viguiliouk E, Ha V, et al. Effect of Plant Protein on Blood Lipids: A Systematic Review and Meta‐Analysis of Randomized Controlled Trials. JAHA. 2017 Dec 2;6(12):e006659. DOI: 10.1161/JAHA.117.006659
Originalquelle öffnen ↗Grandjean AC, Grandjean NR. Dehydration and Cognitive Performance. Journal of the American College of Nutrition. 2007 Oct;26(sup5):549S-554S. DOI: 10.1080/07315724.2007.10719657
Originalquelle öffnen ↗Martineau AR. Design and analysis of clinical trials of nutrients: Commentary. Nutr Rev. 2014 May;72(5):353–353. DOI: 10.1111/nure.12119
Originalquelle öffnen ↗Hooper L, Bunn D, Jimoh FO, Fairweather-Tait SJ. Water-loss dehydration and aging. Mechanisms of Ageing and Development. 2014 Mar;136–137:50–8. DOI: 10.1016/j.mad.2013.11.009
Originalquelle öffnen ↗