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

The protective effect of phenolic compounds from an olive oil extract, and of olive oils with (extra‐virgin) and without (refined) phenolic components, on low density lipoprotein (LDL) oxidation was investigated. When added to isolated LDL, phenolics [0.025–0.3 mg/L caffeic acid equivalents (CAE)] i...

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Veröffentlicht in:	Lipids 2000-06, Vol.35 (6), p.633-638
Hauptverfasser:	Fitó, Montserrat, Covas, María Isabel, Lamuela‐Raventós, Rosa M., Vila, Joan, Torrents, Jaume, Torre, Carmen, Marrugat, Jaume
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Chromatography, High Pressure Liquid Copper Humans In Vitro Techniques Lipoproteins, LDL - metabolism Low density lipoprotein Nutrition Olive Oil Oxidation Oxidation-Reduction Phenols Phenols - pharmacology Plant Oils - chemistry Plant Oils - pharmacology Regression analysis
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