Effect of ingestion of virgin olive oil on human low-density lipoprotein composition

European Journal of Clinical Nutrition

Volumn 56, Issue 2, 2002, Pages 114-120

  Gimeno, E ^a   Fito M ^b   Lamuela Raventos R M ^a   Castellote, A I ^a   Covas, M ^b   Farre M ^b   de la Torre Boronat, M C ^a   Lopez Sabater M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b INST MUNIC D INVESTIGACIO MEDICA   (Spain)

Author keywords

LDL; Oleic acid; Oxidation; Phenols; Postprandial; Virgin olive oil; Tocopherol

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; FATTY ACID; LOW DENSITY LIPOPROTEIN; OLEIC ACID; OLIVE OIL; PHENOL;

ADULT; AGED; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; FAT INTAKE; FEMALE; HUMAN; HUMAN EXPERIMENT; LIPID COMPOSITION; LIPID OXIDATION; MALE; NORMAL HUMAN; POSTPRANDIAL STATE; SPAIN; UNIVERSITY; VOLUNTEER;

ADULT; AGED; ANTIOXIDANTS; FEMALE; HUMANS; LIPOPROTEINS, LDL; MALE; MIDDLE AGED; OXIDATION-REDUCTION; PHENOLS; PLANT OILS; POSTPRANDIAL PERIOD; VITAMIN E;

EID: 85047699295     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1601293     Document Type: Article

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