Nutrition
Volume 21, Issue 3 , Pages 363-371 , March 2005

Monounsaturated and ω-3 but not ω-6 polyunsaturated fatty acids improve hepatic fibrosis in hypercholesterolemic rabbits

  • Concepción M. Aguilera, Ph.D.

      Affiliations

    • Department of Biochemistry and Molecular Biology, Institute of Nutrition and Food Technology, University of Granada, Granada, Spain
    • ,
  • César L. Ramirez-Tortosa, Ph.D.

      Affiliations

    • Department of Pathology, Jaén Medical Center, Granada, Spain
    • ,
  • José L. Quiles, Ph.D.

      Affiliations

    • Department of Physiology, Institute of Nutrition and Food Technology, University of Granada, Granada, Spain
    • ,
  • M. Dolores Yago, Ph.D.

      Affiliations

    • Department of Physiology, Institute of Nutrition and Food Technology, University of Granada, Granada, Spain
    • ,
  • M. Alba Martínez-Burgos, Ph.D.

      Affiliations

    • Department of Physiology, Institute of Nutrition and Food Technology, University of Granada, Granada, Spain
    • ,
  • Emilio Martínez-Victoria, Ph.D.

      Affiliations

    • Department of Physiology, Institute of Nutrition and Food Technology, University of Granada, Granada, Spain
    • ,
  • Ángel Gil, Ph.D.

      Affiliations

    • Department of Biochemistry and Molecular Biology, Institute of Nutrition and Food Technology, University of Granada, Granada, Spain
    • ,
  • M. Carmen Ramirez-Tortosa, Ph.D.

      Affiliations

    • Department of Biochemistry and Molecular Biology, Institute of Nutrition and Food Technology, University of Granada, Granada, Spain
    • Corresponding Author InformationCorresponding author. Tel.: +34-95-824-8324; fax: +34-95-824-8326.

Received 27 January 2004 ,Accepted 7 June 2004.

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 This study was supported by grant ALI96-11901 from the CICYT, Ministerio de Educación y Ciencia. Concepción M. Aguilera received a postdoctoral fellowship from the Spanish Ministry of Education. M. Carmen Ramírez-Tortosa and José L Quiles received a Ramón y Cajal contract from the Ministry of Science and Technology and the University of Granada.

PII: S0899-9007(04)00297-7

doi: 10.1016/j.nut.2004.06.029

Nutrition
Volume 21, Issue 3 , Pages 363-371 , March 2005

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