Olive oil phenolic compounds decrease the postprandial inflammatory response by reducing postprandial plasma lipopolysaccharide levels

Food Chemistry

Volumn 162, Issue , 2014, Pages 161-171

  Camargo, Antonio ^a,b   Rangel Zuñiga, Oriol Alberto ^a,b   Haro, Carmen ^a,b   Meza Miranda, Eliana Romina ^a,b   Peña Orihuela, Patricia ^a,b   Meneses, Maria Eugenia ^a,b   Marin, Carmen ^a,b   Yubero Serrano, Elena Maria ^a,b   Perez Martinez, Pablo ^a,b   Delgado Lista, Javier ^a,b   Fernandez Real, Jose Manuel ^b,c   Luque De Castro, M Dolores ^a   Tinahones, Francisco Jose ^b,d   Lopez Miranda, Jose ^a,b   Perez Jimenez, Francisco ^a,b  

^a HOSPITAL UNIVERSITARIO REINA SOFÍA   (Spain)

^b Instituto de Salud Carlos III   (Spain)

^c GIRONA BIOMEDICAL RESEARCH INSTITUTE IDIBGI   (Spain)

^d HOSPITAL UNIVERSITARIO VIRGEN DE LA VICTORIA   (Spain)

Author keywords

Inflammation; Lipopolysaccharides; Phenolic compounds; Toll like receptor; Transcription factor; Virgin olive oil

Indexed keywords

INTERFERONS; PHENOLS; PLASMAS; TRANSCRIPTION FACTORS;

INFLAMMATION; LIPOPOLYSACCHARIDES; PHENOLIC COMPOUNDS; TOLL-LIKE RECEPTORS; VIRGIN OLIVE OIL;

OLIVE OIL;

APIGENIN; CAFFEIC ACID; COUMARIC ACID; CXCL1 CHEMOKINE; FERULIC ACID; HIGH DENSITY LIPOPROTEIN CHOLESTEROL; HOMOVANILLIC ACID; HYDROXYTYROSOL; INTERLEUKIN 1BETA; INTERLEUKIN 6; LIPOPOLYSACCHARIDE; LOW DENSITY LIPOPROTEIN CHOLESTEROL; LUTEOLIN; OLEUROPEIN; OLIVE OIL; PARA COUMARIC ACID; PHENOL DERIVATIVE; SUPPRESSOR OF CYTOKINE SIGNALING 3; TOLL LIKE RECEPTOR 2; TOLL LIKE RECEPTOR 4; TUMOR NECROSIS FACTOR ALPHA; TYROSOL; VANILLIC ACID; VANILLIN; TRANSCRIPTION FACTOR; VEGETABLE OIL;

ADULT; AGED; ARTICLE; CLINICAL ARTICLE; COMPUTER MODEL; CONTROLLED STUDY; CROSSOVER PROCEDURE; FEMALE; GENE EXPRESSION; HUMAN; INFLAMMATION; MALE; MEAL; METABOLIC SYNDROME X; MICROARRAY ANALYSIS; PERIPHERAL BLOOD MONONUCLEAR CELL; POSTPRANDIAL STATE; PROTEIN BLOOD LEVEL; CHEMISTRY; MONONUCLEAR CELL;

HUMANS; LEUKOCYTES, MONONUCLEAR; LIPOPOLYSACCHARIDES; METABOLIC SYNDROME X; PHENOLS; PLANT OILS; POSTPRANDIAL PERIOD; TRANSCRIPTION FACTORS;

EID: 84900387337     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.047     Document Type: Article

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