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Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues

NutritionDesaturation CapacityOmega-3 Fatty AcidMedicineLiver PhysiologyPhysiologyLipid NutritionExtrahepatic TissuesHigh-fat DietFatty Liver DiseaseMetabolismPharmacologyOxidative StressHealth Sciences