Elevated Circulating LDL Phenol Levels in Men Who Consumed Virgin Rather Than Refined Olive Oil Are Associated with Less Oxidation of Plasma LDL - de la Torre-Carbot, Karina; Chávez-Servín, Jorge L; Jaúregui, Olga; Castellote, Ana I; Lamuela-Raventós, Rosa M; Nurmi, Tarja; Poulsen, Henrik E; Gaddi, Antonio V; Kaikkonen, Jari; Zunft, Hans-Franz; Kiesewetter, Holger; Fitó, Montserrat; et al. (The Journal of nutrition, 2010)
Keywords: Adult; antioxidant activity; Biological and medical sciences; blood; chemistry; Cross-Over Studies; Double-Blind Method; EUROLIVE study; Feeding. Feeding behavior; Food Handling; functional foods; Fundamental and applied biological sciences. Psychology; homovanillic acid; Humans; Lipid Peroxidation; Lipoproteins, LDL; Lipoproteins, LDL - blood; Lipoproteins, LDL - metabolism; low density lipoprotein; Male; men; metabolism; metabolites; Middle Aged; nutritional intervention; Olive Oil; oxidation; pharmacology; phenol; Phenols; Phenols - chemistry; Phenols - pharmacology; Plant Oils; Plant Oils - chemistry; Plant Oils - pharmacology; refined olive oil; tyrosol sulfate; Vertebrates: anatomy and physiology, studies on body, several organs or systems; virgin olive oil; Young Adult; Human; Biological fluid; Phenol; Nutrition; Phenols; Vegetable oil; Oxidation; Olive oil; Edible oil; Blood plasma