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Natalie J. Oswell
University of Georgia
4Publications
1H-index
12Citations
Publications 4
Newest
#1Kristine R. Polley (UGA: University of Georgia)H-Index: 1
#2Natalie J. Oswell (UGA: University of Georgia)H-Index: 1
Last.Jamie A. Cooper (UGA: University of Georgia)H-Index: 13
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Exercise and high-phytonutrient foods may lower oxidative stress and increase antioxidant levels, which could combat the negative effects associated with a high-fat (HF) meal. The objective of this...
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#1Kristine R. Polley (UGA: University of Georgia)H-Index: 1
#2Natalie J. Oswell (UGA: University of Georgia)H-Index: 1
Last.Jamie A. Cooper (UGA: University of Georgia)H-Index: 13
view all 5 authors...
Abstract Modifying dietary fat composition is important for minimizing cardiovascular disease risk. The purpose of this study was to determine the effects of a 5-day, high-fat diet rich in cottonseed oil (CSO) or olive oil (OO) on lipid profiles. Based on previous human and animal models, we hypothesized that the CSO-rich diet would lead to lower fasting and postprandial lipid levels, whereas the OO-rich diet would not significantly change lipid levels in 5 days. Fifteen normal-weight men comple...
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#1Natalie J. Oswell (UGA: University of Georgia)H-Index: 1
#2Harshavardhan Thippareddi (UGA: University of Georgia)H-Index: 18
Last.Ronald B. Pegg (UGA: University of Georgia)H-Index: 26
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Abstract Historically, meat and poultry processors in the U.S. have relied on the use of synthetic antioxidants like butylated hydroxyanisole, butylated hydroxytoluene, tert-butylhydroquinone, and propyl gallate, as well as tocopherols to prevent lipid and protein oxidation. There is a trend towards utilizing natural antioxidants as replacements for synthetic ones. Some processors are already using multi-functional ingredients, such as rosemary and oregano, approved for use as spices and natural...
12 CitationsSource
#1Natalie J. OswellH-Index: 1
#2Ryszard AmarowiczH-Index: 47
Last.Ronald B. PeggH-Index: 21
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