Vasculoprotective potential of olive oil components

Molecular Nutrition and Food Research

Volumn 51, Issue 10, 2007, Pages 1225-1234

  Carluccio, Maria Annunziata ^a   Massaro, Marika ^a   Scoditti, Egeria ^a   De Caterina, Raffaele ^a,b  

^a INSTITUTE OF CLINICAL PHYSIOLOGY   (Italy)

^b UNIVERSITY OF CHIETI   (Italy)

Author keywords

Antioxidants; Atherosclerosis; Olive oil; Polyphenols; Vascular inflammation

Indexed keywords

ANTIINFLAMMATORY AGENT; FLAVONOID; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; LOW DENSITY LIPOPROTEIN CHOLESTEROL; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOLS; UNCLASSIFIED DRUG; VEGETABLE OIL;

ANIMAL; ATHEROSCLEROSIS; BLOOD; CHEMISTRY; HUMAN; HYPERTENSION; MACROPHAGE; OXIDATIVE STRESS; PHYSIOLOGY; REVIEW; THROMBOSIS; VASCULAR ENDOTHELIUM;

ANIMALS; ANTI-INFLAMMATORY AGENTS; ATHEROSCLEROSIS; CHOLESTEROL, HDL; CHOLESTEROL, LDL; ENDOTHELIUM, VASCULAR; FLAVONOIDS; HUMANS; HYPERTENSION; MACROPHAGES; OXIDATIVE STRESS; PHENOLS; PLANT OILS; THROMBOSIS;

EID: 35548974424     PISSN: 16134125     EISSN: 16134133     Source Type: Journal    
DOI: 10.1002/mnfr.200600305     Document Type: Review

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