Rye bread intake improves oxidation resistance of LDL in healthy humans

Atherosclerosis

Volumn 221, Issue 2, 2012, Pages 583-586

  Soderholm P P ^a,b   Alfthan, G ^c   Tikkanen, M J ^a,b   Adlercreutz, H ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b HELSINKI UNIVERSITY CENTRAL HOSPITAL   (Finland)

^c NATIONAL PUBLIC HEALTH INSTITUTE   (Finland)

Author keywords

Alkylresorcinol; Atherosclerosis; LDL cholesterol; Oxidation resistance; Rye

Indexed keywords

ALPHA CAROTENE; ALPHA TOCOPHEROL; BETA CAROTENE; COPPER; GAMMA TOCOPHEROL; LOW DENSITY LIPOPROTEIN CHOLESTEROL; PHYTOSTEROL; RESORCINOL;

ADULT; ARTICLE; BODY MASS; BREAD; DIET; DIETARY INTAKE; FEMALE; FOOD INTAKE; HUMAN; LIPOPHILICITY; MAJOR CLINICAL STUDY; MALE; NORMAL HUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL HEALTH; NUTRITIONAL VALUE; OXIDATION; PRIORITY JOURNAL; RYE; WAIST CIRCUMFERENCE;

ADULT; ANTIOXIDANTS; ATHEROSCLEROSIS; BIOLOGICAL MARKERS; BREAD; CHOLESTEROL; FEMALE; FINLAND; FOOD HABITS; FOOD, FORTIFIED; HUMANS; LIPOPROTEINS, LDL; MALE; MIDDLE AGED; OXIDATION-REDUCTION; PHYTOSTEROLS; SECALE CEREALE; SPECTROPHOTOMETRY; TIME FACTORS; VITAMIN E; YOUNG ADULT;

EID: 84858700355     PISSN: 00219150     EISSN: 18791484     Source Type: Journal    
DOI: 10.1016/j.atherosclerosis.2012.01.030     Document Type: Article

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