Dietary effects on oxidation of low-density lipoprotein and atherogenesis

Current Atherosclerosis Reports

Volumn 8, Issue 6, 2006, Pages 523-529

  Galassetti, Pietro ^a   Pontello, Andria ^b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; BETA CAROTENE; FLAVANONE DERIVATIVE; FLAVONE DERIVATIVE; FLAVONOID; FLAVONOL; FREE RADICAL; ISOFLAVONE; LOW DENSITY LIPOPROTEIN; LYCOPENE; MONOUNSATURATED FATTY ACID; POLYUNSATURATED FATTY ACID; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTERY WALL; ATHEROSCLEROSIS; BIOCHEMISTRY; CALORIC INTAKE; CALORIC RESTRICTION; CARDIOVASCULAR DISEASE; CARDIOVASCULAR RISK; DATA ANALYSIS; DIET THERAPY; FAT INTAKE; FISH; FOOD COMPOSITION; FRUIT; HEART PROTECTION; HUMAN; MEDITERRANEAN DIET; NUTRIENT CONTENT; OXIDATION; PATHOPHYSIOLOGY; RED WINE; REVIEW; SOYBEAN; TEA; VEGETABLE; VEGETARIAN DIET;

ANTIOXIDANTS; ATHEROSCLEROSIS; HUMANS; LIPOPROTEINS, LDL; OXIDATION-REDUCTION; PROGNOSIS;

EID: 33750696312     PISSN: 15233804     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11883-006-0028-6     Document Type: Review

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