Art

J-GLOBAL ID：201502292162375890   Reference number：15A0451512

Oxidized dietary oils enhance immediate- and/or delayed-type allergic reactions in BALB/c mice

酸化食用油はBALB/cマウスにおいて即時および/または遅延型アレルギー反応を増強する

Author (5)： OGINO Hirofumi (Dep. of Public Health & Preventive Pharmacology, Fac. of Pharmaceutical Sciences, Setsunan Univ.) ,  SAKAZAKI Fumitoshi (Fac. of Pharmacy, Osaka Ohtani Univ.) ,  OKUNO Tomofumi (Dep. of Public Health & Preventive Pharmacology, Fac. of Pharmaceutical Sciences, Setsunan Univ.) ,  ARAKAWA Tomohiro (Dep. of Public Health & Preventive Pharmacology, Fac. of Pharmaceutical Sciences, Setsunan Univ.) ,  UENO Hitoshi (Dep. of Public Health & Preventive Pharmacology, Fac. of Pharmaceutical Sciences, Setsunan Univ.)
Material： Allergology International  (Allergol Int)
Volume： 64  Issue： 1  Page： 66-72 (J-STAGE)  Publication year： 2015 
JST Material Number： L6446A  ISSN： 1323-8930  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： olive oil ,...
Semi thesaurus term： DNFB誘発性皮膚炎 ,...

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JST classification (2)： Immunologic diseases,allergic diseases in general.  (GD04010C) ,  Edible fats and oils,margarines  (FJ09010C)

Substance index (1)： Thiobarbituric acid

Reference (30)：

• 1. Yun JM, Surh J. Fatty acid composition as a predictor for the oxidation stability of Korean vegetable oils with or without induced oxidative stress. Prev Nutr Food Sci 2012;17:158-165.
• 2. Denisov ET, Afanasev IB. Oxidation and antioxidants in organic chemistry and biology. New York: CRC Press; 2005.
• 3. Min DB, Boff JM. Lipid oxidation of edible oil. In: Akof CC, Min DB, editors. Food lipids. 2nd ed. New York: CRC Press; 2002.
• 4. Takeoka GR, Full GH, Dao LT. Effect of heating on the characteristics and chemical composition of selected frying oils and fats. J Agric Food Chem 1997;45:3244-3249.
• 5. Bastida S, Sanchez-Muniz FJ. Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuous domestic fryings of different foods. Food Sci Technol Int 2001;7:15-21.

Terms in the title (6)： 酸化 ,  食用油 ,  BALB ,  マウス ,  遅延型アレルギー反応 ,  増強