Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial.
about
Oxidative Stress and Dietary Fat Type in Relation to Periodontal DiseaseMediterrAsian Diet Products That Could Raise HDL-Cholesterol: A Systematic ReviewBiological activities of phenolic compounds present in virgin olive oil.Impact of phenolic-rich olive leaf extract on blood pressure, plasma lipids and inflammatory markers: a randomised controlled trialValuable nutrients and functional bioactives in different parts of olive (Olea europaea L.)-a review.Investigation into the biological properties of the olive polyphenol, hydroxytyrosol: mechanistic insights by genome-wide mRNA-Seq analysis.Health effects of olive oil polyphenols: recent advances and possibilities for the use of health claims.Fast determination of virgin olive oil phenolic metabolites in human high-density lipoproteins.Impact of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on the HDL Proteome in Hypercholesterolemic Subjects: A Double Blind, Randomized, Controlled, Cross-Over Clinical Trial (VOHF Study).Olive Oil Polyphenols Decrease LDL Concentrations and LDL Atherogenicity in Men in a Randomized Controlled TrialCardio-metabolic and immunological impacts of extra virgin olive oil consumption in overweight and obese older adults: a randomized controlled trial.Polyphenols in the treatment of inflammatory bowel disease and acute pancreatitisChitin-glucan fiber effects on oxidized low-density lipoprotein: a randomized controlled trialPolyphenols: benefits to the cardiovascular system in health and in agingBioactivity and structure of biophenols as mediators of chronic diseases.Proprietary tomato extract improves metabolic response to high-fat meal in healthy normal weight subjectsChemistry and health of olive oil phenolics.Hydroxytyrosol supplementation increases vitamin C levels in vivo. A human volunteer trial.Role of polyphenols in cell death control.Mechanisms of action of phenolic compounds in olive.Nutrition and oxidative stress: a systematic review of human studies.Potential of olive oil phenols as chemopreventive and therapeutic agents against cancer: a review of in vitro studies.Hydroxytyrosol and potential uses in cardiovascular diseases, cancer, and AIDS.Virgin olive oil: a key food for cardiovascular risk protection.New perspectives on bioactivity of olive oil: evidence from animal models, human interventions and the use of urinary proteomic biomarkers.Olive Polyphenols and the Metabolic Syndrome.Metabolic disposition and biological significance of simple phenols of dietary origin: hydroxytyrosol and tyrosol.Mechanisms of olive leaf extract-ameliorated rat arthritis caused by kaolin and carrageenan.Antiatherogenic activity of extracts of Argania spinosa L. pericarp: beneficial effects on lipid peroxidation and cholesterol homeostasis.The Effect of the Mediterranean Diet on Serum Total Antioxidant Capacity in Obese Patients: A Randomized Controlled Trial.Metabolomics reveals variation and correlation among different tissues of olive (Olea europaea L.).Improving biocatalyst performance by integrating statistical methods into protein engineering.Dietary patterns and metabolic syndrome factors in a non-diabetic Italian population.Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL cholesterol concentrations (ID 1639)...Scientific Opinion on the substantiation of a health claim related to polyphenols in olive and maintenance of normal blood HDL cholesterol concentrations (ID 1639, further assessment) pursuant to Article 13(1) of Regulation (EC) No 1924/2006Effects of the olive oil phenol metabolite 3,4-DHPEA-EDAH2 on human erythrocyte oxidative damage.Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin.Iridoids are natural glycation inhibitors.Polyphenol intake in elderly people is associated with lipid oxidative damage.Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women
P2860
Q26771207-79E34DE3-6BDC-4504-B3A5-0BA1D5822092Q28070287-D6337332-0F8D-4EA0-AEC9-832A3FBF8009Q33782143-11A78679-14BE-438A-A937-5D17089E599FQ33841068-CA4ECC21-A8F5-4504-83E4-A7C67EF30CDAQ34031424-CFFCEA8E-FD81-4174-997F-8D0ADF2DB7EEQ34033276-E16802D8-6ABE-4D9F-9035-FBF9ACBE8117Q34602100-D52D3D8C-8178-4E7A-9F5D-F1B520009604Q35450530-A6D0DC8C-6007-4413-BCC6-70DB34951963Q35659485-C23D4E72-B355-4A33-B8B3-654D998961BDQ35894277-B37333FE-B9C4-4144-895D-67FBBC21B233Q35923405-ECC8F3EF-7388-4C26-A540-5AF07F134AA3Q36576621-CA5AB35E-8288-4575-BEAE-2746BA5F250FQ36579767-BA588DB6-1446-4ACE-A051-CB36EC5213BCQ37286692-9C7EDEC6-57AF-4B3F-B010-E684201C2D6AQ37307695-C79342B2-51C0-4F74-BDB8-F6CF15805158Q37314608-5F854190-BDA0-4ACE-BE16-6D48BCFD1CB7Q37353963-091287E8-0712-489E-BA6A-0AAB00DD02A7Q37569223-37DF094A-76A8-43AC-878D-C781B311532AQ38009982-8CF75BE2-5414-4DA8-A76B-C70A6D9BCAC5Q38011271-0E89E9FE-65E5-4718-8BF2-9AADB783BB53Q38057390-584AEA16-F53B-4901-904A-CBBCAA5D1E8EQ38063484-5639F9E7-6B7C-4F37-8AE2-F99A6F9C775FQ38490714-606397C3-D2E6-4B58-9F9C-32C8A05383B1Q38543256-01F18024-35C8-4CEB-A092-472E7C42DF49Q38549466-D2B96D65-737E-48EA-B023-5B901EAA9F96Q38702685-17A87BD8-49D8-4855-84CB-10FF35B5FBBFQ38836138-A41E77BC-AA79-4886-A9F5-60B248B14309Q39499307-BFC760A3-020F-4DF7-8764-185120F233BEQ40038066-374D77E6-806F-487A-A7F3-1D40A046A211Q40923803-62714B5C-ADAB-4F8C-AD70-3DF874F794DCQ41663153-344D629F-8FD6-43F8-A4CB-469A046EBDC2Q42046974-BD4A31C7-7B9F-4D8F-B913-E4A1D79212E1Q46162996-5B8E3B01-9371-4BAD-B4B5-BA5E53A7784EQ47149630-E73B87E2-78B8-4518-9E22-154752B0A054Q47152196-07C3486E-F1F0-4EBA-AD44-CEA3EACE0916Q50442584-B327BD35-2214-4FDF-95D1-CC7B26CC3098Q51277732-C5EA2AF2-565A-4F02-AF63-BA7033B8A826Q51701503-DC8BD7D8-E023-4472-8FE5-6E140C720A0EQ54290441-64F89ECB-56D4-41C9-8D5C-075DF73401D0Q57419746-88C9B441-F7D2-4F32-A9CE-A7424FA7E9B6
P2860
Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial.
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年学术文章
@wuu
2004年学术文章
@zh-cn
2004年学术文章
@zh-hans
2004年学术文章
@zh-my
2004年学术文章
@zh-sg
2004年學術文章
@yue
2004年學術文章
@zh
2004年學術文章
@zh-hant
name
Effects of differing phenolic ...... a randomized controlled trial.
@en
Effects of differing phenolic ...... a randomized controlled trial.
@nl
type
label
Effects of differing phenolic ...... a randomized controlled trial.
@en
Effects of differing phenolic ...... a randomized controlled trial.
@nl
prefLabel
Effects of differing phenolic ...... a randomized controlled trial.
@en
Effects of differing phenolic ...... a randomized controlled trial.
@nl
P2093
P50
P1476
Effects of differing phenolic ...... -a randomized controlled trial
@en
P2093
Elisabet Miró-Casas
Eva Gimeno
Magí Farré
María-Isabel Covas
Montserrat Fitó
SOLOS Investigators
P2888
P304
P356
10.1007/S00394-004-0452-8
P577
2004-01-06T00:00:00Z