Bioavailability and antioxidant effects of olive oil phenols in humans: a review (Q34323149)

1 August 2017

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title

Bioavailability and antioxidant effects of olive oil phenols in humans: a review (English)

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1 August 2017

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Vissers MN

1

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1 August 2017

Zock PL

series ordinal

2

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1 August 2017

Katan MB

series ordinal

3

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1 August 2017

publication date

1 June 2004

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European Journal of Clinical Nutrition

1 August 2017

published in

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1 August 2017

volume

58

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1 August 2017

issue

6

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1 August 2017

page(s)

955-965

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Catechin intake and associated dietary and lifestyle factors in a representative sample of Dutch men and women

1 August 2017

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Supplementation with wine phenolic compounds increases the antioxidant capacity of plasma and vitamin E of low-density lipoprotein without changing the lipoprotein Cu(2+)-oxidizability: possible explanation by phenolic location.

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

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Lipid peroxidation, antioxidants and cardiovascular disease: how should we move forward?

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Effects of dietary oleic-rich oils (virgin olive and high-oleic-acid sunflower) on vascular reactivity in Wistar-Kyoto and spontaneously hypertensive rats

21 January 2018

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The diet and 15-year death rate in the seven countries study

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Supplementation of plasma with olive oil phenols and extracts: influence on LDL oxidation

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Effects of dietary virgin olive oil phenols on low density lipoprotein oxidation in hyperlipidemic patients.

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Capillary gas chromatography-mass spectrometry quantitative determination of hydroxytyrosol and tyrosol in human urine after olive oil intake

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Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study

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Comparison between extra virgin olive oil and oleic acid rich sunflower oil: effects on postprandial lipemia and LDL susceptibility to oxidation.

21 January 2018

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Dietary oils high in oleic acid but with different unsaponifiable fraction contents have different effects in fatty acid composition and peroxidation in rabbit LDL.

21 January 2018

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Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

21 January 2018

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Inhibition of platelet aggregation and eicosanoid production by phenolic components of olive oil

21 January 2018

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[Phenolic acid intake of adults in a Bavarian subgroup of the national food consumption survey]

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Structure-antioxidant activity relationships of flavonoids and phenolic acids

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Is the oxidative modification hypothesis relevant to human atherosclerosis? Do the antioxidant trials conducted to date refute the hypothesis?

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Structural characterization of the metabolites of hydroxytyrosol, the principal phenolic component in olive oil, in rats

21 January 2018

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Hydroxytyrosol, as a component of olive mill waste water, is dose- dependently absorbed and increases the antioxidant capacity of rat plasma.

21 January 2018

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Olive oil phenolics are dose-dependently absorbed in humans

21 January 2018

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Olive phenol hydroxytyrosol prevents passive smoking-induced oxidative stress.

21 January 2018

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Antioxidant and other biological activities of phenols from olives and olive oil.

21 January 2018

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Effect of consumption of phenols from olives and extra virgin olive oil on LDL oxidizability in healthy humans

21 January 2018

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Effect of phenol-rich extra virgin olive oil on markers of oxidation in healthy volunteers

21 January 2018

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Olive oil phenolics protect LDL and spare vitamin E in the hamster

21 January 2018

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Role of oxidized low density lipoprotein in atherogenesis

21 January 2018

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Inhibitory effect of quercetin metabolites and their related derivatives on copper ion-induced lipid peroxidation in human low-density lipoprotein

21 January 2018

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Dietary oils high in oleic acid, but with different non-glyceride contents, have different effects on lipid profiles and peroxidation in rabbit hepatic mitochondria

21 January 2018

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Effects of diets rich in monounsaturated fatty acids on plasma lipoproteins—the Jerusalem Nutrition Study. II Monounsaturated fatty acids vs carbohydrates

21 January 2018

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7 January 2021

Effect of dietary monounsaturated and polyunsaturated fatty acids on the susceptibility of plasma low density lipoproteins to oxidative modification

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601917

7 January 2021

Protective effect of oleuropein, an olive oil biophenol, on low density lipoprotein oxidizability in rabbits

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7 January 2021

Conjugation position of quercetin glucuronides and effect on biological activity

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601917

7 January 2021

Protection of low-density lipoprotein from oxidation by 3,4-dihydroxyphenylethanol

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7 January 2021

Traditional diets and disease patterns of the Mediterranean, circa 1960.

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7 January 2021

Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers

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7 January 2021

Relative bioavailability of the antioxidant flavonoid quercetin from various foods in man

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7 January 2021

Dietary oils, serum lipoproteins, and coronary heart disease

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7 January 2021

Quercetin is recovered in human plasma as conjugated derivatives which retain antioxidant properties

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7 January 2021

Transport mechanism and metabolism of olive oil hydroxytyrosol in Caco-2 cells

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7 January 2021

Monounsaturated and Polyunsaturated n-6 Fatty Acid–Enriched Diets Modify LDL Oxidation and Decrease Human Coronary Smooth Muscle Cell DNA Synthesis

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7 January 2021

Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

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7 January 2021

Extra-virgin olive oil increases the resistance of LDL to oxidation more than refined olive oil in free-living men with peripheral vascular disease

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7 January 2021

Feasibility of using an oleate-rich diet to reduce the susceptibility of low-density lipoprotein to oxidative modification in humans

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7 January 2021

The in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats

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7 January 2021

Low density lipoprotein oxidation is inhibited in vitro by olive oil constituents

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7 January 2021

Olive oils rich in natural catecholic phenols decrease isoprostane excretion in humans

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7 January 2021

Olive Oil Phenols and Their Potential Effects on Human Health

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601917

7 January 2021

Olive oil phenols are absorbed in humans

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https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601917

7 January 2021

Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601917

7 January 2021

Identifiers

DOI

10.1038/SJ.EJCN.1601917

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Dimensions Publication ID

1 August 2017

1018501954

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