Effects of differing phenolic content in dietary olive oil on lipids and LDL oxidation: A randomized controlled trial

European Journal of Nutrition

Volumn 43, Issue 3, 2004, Pages 140-147

  Marrugat, Jaume ^b,c   Covas, María Isabel ^b   Fitó, Montserrat ^b   Schröder, Helmut ^b   Miró Casas, Elisabet ^b   Gimeno, Eva ^d   López Sabater, M Carmen ^d   De La Torre, Rafael ^a,b   Farré, Magí ^b,c  

^a UNIVERSITAT POMPEU FABRA   (Spain)

^b INST MUNIC D INVESTIGACIO MEDICA   (Spain)

^c UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

^d UNIVERSITY OF BARCELONA   (Spain)

Author keywords

HDL cholesterol; Mediterranean diet; Olive oil; Oxidized LDL; Phenolic compounds; Tyrosol

Indexed keywords

HIGH DENSITY LIPOPROTEIN CHOLESTEROL; HYDROXYTYROSOL; LIPID; LOW DENSITY LIPOPROTEIN; OLIVE OIL; PHENOL DERIVATIVE; TYROSOL;

ADULT; AGED; ANTIOXIDANT ACTIVITY; ARTICLE; CHOLESTEROL BLOOD LEVEL; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DIETARY INTAKE; DOSE TIME EFFECT RELATION; DOUBLE BLIND PROCEDURE; DRUG FORMULATION; FAT INTAKE; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; IN VITRO STUDY; LIPOPROTEIN METABOLISM; MALE; NORMAL HUMAN; OXIDATION; OXIDATIVE STRESS; RANDOMIZED CONTROLLED TRIAL; URINARY EXCRETION;

ANTIOXIDANTS; CHOLESTEROL, HDL; CROSS-OVER STUDIES; DOSE-RESPONSE RELATIONSHIP, DRUG; DOUBLE-BLIND METHOD; HUMANS; LIPOPROTEINS, LDL; MALE; MIDDLE AGED; OXIDATION-REDUCTION; PHENOLS; PHENYLETHYL ALCOHOL; PLANT OILS;

EID: 3042526826     PISSN: 14366207     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00394-004-0452-8     Document Type: Article

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