Effect of phenolic compounds of virgin olive oil LDL oxidation resistance;Efecto de los compuestos fenólicos del aceite de oliva virgen sobre la resistencia de las lipoproteínas de baja densidad a la oxidaci

Medicina Clinica

Volumn 120, Issue 4, 2003, Pages 128-131

  Moreno, Juan Antonio ^a   López Miranda, José ^a   Gómez, Purificación ^a   Benkhalti, Fatiha ^b   El Boustani, Es Saddik ^b   Pérez Jiménez, Francisco ^a  

^a HOSPITAL UNIVERSITARIO REINA SOFÍA   (Spain)

^b CADI AYYAD UNIVERSITY   (Morocco)

Author keywords

Low density lipoproteins; Mediterranean diet; Phenolic compounds; Virgin olive oil

Indexed keywords

ALKADIENE; ANTIOXIDANT; CAFFEIC ACID; COPPER CHLORIDE; FLAVONE; LOW DENSITY LIPOPROTEIN; OLEUROPEIN; OLIVE OIL; PHENOL DERIVATIVE;

ABSORPTION; ANTIOXIDANT ACTIVITY; ARTICLE; BLOOD SAMPLING; CARDIOVASCULAR DISEASE; CONCENTRATION RESPONSE; CONTROLLED STUDY; DRUG POTENCY; EPIDEMIOLOGICAL DATA; EXPERIMENTATION; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; INCIDENCE; LATENT PERIOD; LIPID OXIDATION; NORMAL HUMAN; PROTEIN ISOLATION; ULTRACENTRIFUGATION; VOLUNTEER;

EID: 0345701526     PISSN: 00257753     EISSN: None     Source Type: Journal    
DOI: 10.1157/13042999     Document Type: Article

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