Extra virgin olive oil phenols and markers of oxidation in Greek smokers: A randomized cross-over study

European Journal of Clinical Nutrition

Volumn 56, Issue 10, 2002, Pages 1024-1029

  Moschandreas, J ^a   Vissers, M N ^b   Wiseman, S ^c   Van Putte, K P ^c   Kafatos, A ^a  

^a UNIVERSITY OF CRETE   (Greece)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Cross over oil; FRAP; Lipid hydroperoxides; Malondialdehyde; Olive oil; Phenols; Protein carbonyls; Rate of oxidizability; Smokers

Indexed keywords

BIOCHEMICAL MARKER; CARBONYL DERIVATIVE; FERRIC OXIDE; LIPID; LIPID HYDROPEROXIDE; MALONALDEHYDE; OLIVE OIL; PHENOL DERIVATIVE; PROTEIN;

ADULT; ARTICLE; BLOOD SAMPLING; CIGARETTE SMOKING; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET RESTRICTION; FEMALE; FOOD COMPOSITION; FOOD INTAKE; GREECE; HUMAN; HUMAN EXPERIMENT; LIPID OXIDATION; MALE; MEDICAL SCHOOL; NORMAL HUMAN; OXIDATION; RANDOMIZED CONTROLLED TRIAL; UNIVERSITY HOSPITAL; VENOUS BLOOD;

ADULT; BIOLOGICAL MARKERS; CROSS-OVER STUDIES; DOSE-RESPONSE RELATIONSHIP, DRUG; FASTING; FEMALE; GREECE; HUMANS; LIPID PEROXIDATION; MALE; MALONDIALDEHYDE; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; PROTEINS; SINGLE-BLIND METHOD; SMOKING;

EID: 0036773014     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1601444     Document Type: Article

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