Virgin Olive Oil Phenolic Compounds Modulate the HDL Lipidome in Hypercholesterolaemic Subjects: A Lipidomic Analysis of the VOHF Study - Fernández‐Castillejo, Sara; Pedret, Anna; Catalán, Úrsula; Valls, Rosa‐Maria; Farràs, Marta; Rubió, Laura; Castañer, Olga; Macià, Alba; Fitó, Montse; Motilva, Maria José; Covas, Maria‐Isabel; Giera, Martin; et al. (Molecular nutrition & food research, 2021)
Keywords: Biomarkers; Cholesterol; cholesterol efflux; Cholesterol, HDL - blood; Cross-Over Studies; Double-Blind Method; Efflux; Fatty acids; food research; HDL functionality; High density lipoprotein; high density lipoprotein cholesterol; Humans; hypercholesterolemia; Hypercholesterolemia - blood; lipidomics; Lipidomics - methods; nutrition; Olive oil; Olive Oil - pharmacology; Oxidation; Oxidation resistance; Phenolic compounds; Phenols; Phenols - pharmacology; polyphenols; polyunsaturated fatty acids; resistance to oxidation; Species; thyme; triacylglycerols; Triglycerides; Triglycerides - blood; virgin olive oil; polyphenols; HDL functionality; resistance to oxidation; cholesterol efflux; lipidomics