Supplementation with Docosahexaenoic Acid and Extra Virgin Olive Oil Prevents Liver Steatosis Induced by a High‐Fat Diet in Mice through PPAR‐α and Nrf2 Upregulation with Concomitant SREBP‐1c and NF‐kB Downregulation期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Supplementation with Docosahexaenoic Acid and Extra Virgin Olive Oil Prevents Liver Steatosis Induced by a High‐Fat Diet in Mice through PPAR‐α and Nrf2 Upregulation with Concomitant SREBP‐1c and NF‐kB Downregulation

Authors:	María C. Hernández‐Rodas Rodrigo Valenzuela Francisca Echeverría Miguel Ángel Rincón‐Cervera Alejandra Espinosa Paola Illesca Patricio Muñoz Alicia Corbari Nalda Romero Daniel Gonzalez‐Mañan Luis A. Videla

Affiliation:	1. Nutrition Department, Faculty of Medicine, University of Chile, Santiago, Chile;2. Lipid Center, Institute of Nutrition and Food Technology (INTA), University of Chile, Santiago, Chile;3. Department of Medical Technology, Faculty of Medicine, University of Chile, Santiago, Chile;4. Department of Biochemistry, School of Biochemistry, University of Litoral, Santa Fe, Argentina;5. Faculty of Chemical Sciences and Pharmacy, Department of Food Science and Chemical Technology, University of Chile, Santiago, Chile;6. Molecular and Clinical Pharmacology Program, Institute of Biomedical Science, Faculty of Medicine, University of Chile, Santiago, Chile

Abstract:

Keywords:	docosahexaenoic acid extra virgin olive oil nuclear factor E2‐related factor 2 nuclear factor‐κ B peroxisome proliferator‐activated receptor‐α sterol regulatory element‐binding protein 1c