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Comparison of the effects of major fatty acids present in the Mediterranean diet (oleic acid, docosahexaenoic acid) and in hydrogenated oils (elaidic acid) on 7-ketocholesterol-induced oxiapoptophagy in microglial BV-2 cells

InflammationElaidic AcidOxysterolOmega-3 Fatty AcidMedicineLipid PeroxidationPharmacology7-Ketocholesterol-induced OxiapoptophagyNeurologyMetabolomicsNeuroimmunologyOxidative StressMediterranean Diet