Effect of ingestion of virgin olive oil on human low-density lipoprotein composition. (Q53978711)

23 May 2018

title

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

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23 May 2018

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Rosa Lamuela-Raventos

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23 May 2018

author name string

Gimeno E

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23 May 2018

Fitó M

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23 May 2018

Castellote AI

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23 May 2018

Covas M

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23 May 2018

Farré M

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23 May 2018

de La Torre-Boronat MC

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23 May 2018

López-Sabater MC

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23 May 2018

publication date

1 February 2002

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23 May 2018

European Journal of Clinical Nutrition

published in

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23 May 2018

volume

56

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23 May 2018

issue

2

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23 May 2018

page(s)

114-120

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23 May 2018

Effect of olive and sunflower oils on low density lipoprotein level, composition, size, oxidation and interaction with arterial proteoglycans

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Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation

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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.

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Low density lipoprotein rich in oleic acid is protected against oxidative modification: implications for dietary prevention of atherosclerosis

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Supplementation with low doses of vitamin E protects LDL from lipid peroxidation in men and women.

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Methods to determine oxidation of low-density lipoproteins

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Olive oil phenolics are dose-dependently absorbed in humans

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Simultaneous determination of α-tocopherol and β-carotene in olive oil by reversed-phase high-performance liquid chromatography

21 January 2018

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Rapid high-performance liquid chromatographic method for the simultaneous determination of retinol, alpha-tocopherol and beta-carotene in human plasma and low-density lipoproteins

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(+)-Catechin in human plasma after ingestion of a single serving of reconstituted red wine

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Determination of plasma fatty acid composition in neonates by gas chromatography

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

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Effects of antioxidants and fatty acids on low-density-lipoprotein oxidation

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

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Effects of long-term monounsaturated- vs polyunsaturated-enriched diets on lipoproteins in healthy men and women

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Consumption of red wine polyphenols reduces the susceptibility of low-density lipoproteins to oxidation in vivo

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Low-fat, monounsaturate-rich diets reduce susceptibility of low density lipoproteins to peroxidation ex vivo

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The identification of flavonoids as glycosides in human plasma

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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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Effect of long-term olive oil dietary intervention on postprandial triacylglycerol and factor VII metabolism

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Differential incorporation of fish-oil eicosapentaenoate and docosahexaenoate into lipids of lipoprotein fractions as related to their glyceryl esterification: a short-term (postprandial) and long-term study in healthy humans

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How could changes in diet explain changes in coronary heart disease mortality in Spain? The Spanish paradox

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LDL oxidation and extent of coronary atherosclerosis

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7 January 2021

Oleuropein protects low density lipoprotein from oxidation

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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

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

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7 January 2021

Identifiers

DOI

10.1038/SJ.EJCN.1601293

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23 May 2018

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23 May 2018