Effects of dietary virgin olive oil phenols on low density lipoprotein oxidation in hyperlipidemic patients

Lipids

Volumn 36, Issue 11, 2001, Pages 1195-1202

  Masella, Roberta ^a   Giovannini, Claudio ^a   Varì, Rosaria ^a   Di Benedetto, Roberta ^a   Coni, Ettore ^a   Volpe, Roberto ^b   Fraone, Nadia ^c   Bucci, Antonello ^c  

^a ISTITUTO SUPERIORE DI SANITÀ   (Italy)

^b CNR   (Italy)

^c SAPIENZA UNIVERSITY OF ROME   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

LIPIDS; PHASE MEASUREMENT; PHENOLS; PLASMAS; UNSATURATED COMPOUNDS; VITAMINS;

HYPERLIPIDEMIC PATIENTS;

OXIDATION;

ALKADIENE; ALPHA TOCOPHEROL; ANTIOXIDANT; ARACHIDONIC ACID; CHOLESTEROL; COPPER SULFATE; FATTY ACID; HYDROPEROXIDE; LINOLEIC ACID; LOW DENSITY LIPOPROTEIN; OLIVE OIL; PHENOL DERIVATIVE; TRIACYLGLYCEROL;

ADULT; AGED; ANTIOXIDANT ACTIVITY; ARTICLE; CHOLESTEROL BLOOD LEVEL; CLINICAL ARTICLE; CLINICAL TRIAL; CORRELATION FUNCTION; FAT INTAKE; FEMALE; HUMAN; HYPERLIPIDEMIA; LIPID COMPOSITION; LIPID PEROXIDATION; LIPOPROTEIN BLOOD LEVEL; MALE; OXIDATION; OXIDATIVE STRESS; TRIACYLGLYCEROL BLOOD LEVEL;

EID: 0035664651     PISSN: 00244201     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11745-001-0832-3     Document Type: Article

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