Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits

Atherosclerosis

Volumn 120, Issue 1-2, 1996, Pages 15-23

  Wiseman, Sheila A ^a   Mathot, Jolanda N N J ^a   De Fouw, Nanneke J ^a   Tijburg, Lilian B M ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Antioxidant; Conjugated diene formation; Low density lipoprotein; Olive oils; Polyphenols; Rabbits

Indexed keywords

ALKADIENE; ANTIOXIDANT; LOW DENSITY LIPOPROTEIN; OLIVE OIL; POLYPHENOL;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; ATHEROSCLEROSIS; CONTROLLED STUDY; DIET; FEMALE; LIPID OXIDATION; NONHUMAN; PRIORITY JOURNAL; RABBIT;

EID: 0030019905     PISSN: 00219150     EISSN: None     Source Type: Journal    
DOI: 10.1016/0021-9150(95)05656-4     Document Type: Article

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