Virgin olive oil: a key food for cardiovascular risk protection.
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Nutraceutical Properties of Olive Oil Polyphenols. An Itinerary from Cultured Cells through Animal Models to HumansFood Processing and the Mediterranean DietErythrodiol, an Olive Oil Constituent, Increases the Half-Life of ABCA1 and Enhances Cholesterol Efflux from THP-1-Derived Macrophages.Nutrigenomics of extra-virgin olive oil: A review.The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oilsState of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties.Hydroxytyrosol in the Prevention of the Metabolic Syndrome and Related Disorders.Dietary polyphenols for atherosclerosis: A comprehensive review and future perspectives.Metabolic disposition and biological significance of simple phenols of dietary origin: hydroxytyrosol and tyrosol.Extra virgin olive oil: a key functional food for prevention of immune-inflammatory diseases.The Impact of Environmental Factors in Influencing Epigenetics Related to Oxidative States in the Cardiovascular System.Lifestyle recommendations for the prevention and management of metabolic syndrome: an international panel recommendation.Polyphenol-rich virgin olive oil reduces insulin resistance and liver inflammation and improves mitochondrial dysfunction in high-fat diet fed rats.Modulation of Nrf2 by Olive Oil and Wine Polyphenols and Neuroprotection.Dietary Polyphenols in the Prevention of Stroke.Antioxidant activity of oleuropein and semisynthetic acetyl-derivatives determined by measuring malondialdehyde in rat brain.The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils.The phenolic fraction of extra virgin olive oil modulates the activation and the inflammatory response of T cells from patients with systemic lupus erythematosus and healthy donors.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.Pharmacokinetics of Tyrosol Metabolites in Rats.Inflammation and atrial fibrillation: A comprehensive review
P2860
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P2860
Virgin olive oil: a key food for cardiovascular risk protection.
description
2015 nî lūn-bûn
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2015年の論文
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2015年論文
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2015年論文
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2015年論文
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2015年論文
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2015年論文
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2015年论文
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2015年论文
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name
Virgin olive oil: a key food for cardiovascular risk protection.
@en
type
label
Virgin olive oil: a key food for cardiovascular risk protection.
@en
prefLabel
Virgin olive oil: a key food for cardiovascular risk protection.
@en
P2860
P1476
Virgin olive oil: a key food for cardiovascular risk protection
@en
P2093
María-Isabel Covas
P2860
P304
P356
10.1017/S0007114515000136
P478
113 Suppl 2
P577
2015-04-01T00:00:00Z