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• (author = "Lamuela-Raventos, Rosa M.")
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Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans

Author(s) : Covas, Maria Isabel , Torre, Karina de la , Farré-Albaladejo, Magi , Kaikkonen, Jari , Fitó, Montserrat , López-Sabater, Carmen
Description : 9 pages, 5 tables, 3 figures.-- PMID: 16458191 [PubMed].-- Available online Oct 18, 2005. , Olive oil phenolic compounds are potent antioxidants in vitro, but evidence for antioxidant action in vivo is controversial. We examined the role of the phenolic compounds from olive oil on postprandial oxidativ...
Repository : Digital.CSIC , View repository documents
Language(s) : English
Subject(s) : Olive oil , Tyrosol , Hydroxytyrosol , LDL phenolic content , LDL oxidation , Postprandial , Free radical
Publisher(s) : Elsevier Science B.V.
Contributor(s) :
Source(s) :
Publication Date(s) : 2006-02-15