Rye bread intake improves oxidation resistance of LDL in healthy humans

• Published in: Atherosclerosis Vol. 221; no. 2; pp. 583 - 586
• Main Authors: Söderholm, P.P., Alfthan, G., Tikkanen, M.J., Adlercreutz, H.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier Ireland Ltd 01.04.2012; Elsevier
• Subjects: administration & dosage; Adult; Alkylresorcinol; Antioxidants; Antioxidants - administration & dosage; Atherosclerosis; Atherosclerosis (general aspects, experimental research); Atherosclerosis - blood; Atherosclerosis - prevention & control; Biological and medical sciences; Biomarkers; Biomarkers - blood; blood; Blood and lymphatic vessels; Bread; breads; Cardiology. Vascular system; Cardiovascular; Cardiovascular system; Cholesterol; Cholesterol - blood; copper; diet; Feeding Behavior; Female; Finland; Food, Fortified; Humans; LDL cholesterol; Lipoproteins, LDL; Lipoproteins, LDL - blood; low density lipoprotein; Male; Medical sciences; Middle Aged; monitoring; nutritional intervention; oxidation; Oxidation resistance; Oxidation-Reduction; Pharmacology. Drug treatments; phytosterols; Phytosterols - administration & dosage; prevention & control; Rye; rye products; Secale; Spectrophotometry; Time Factors; Vasodilator agents. Cerebral vasodilators; vitamin E; Vitamin E - blood; Young Adult; Finland; Oxidation resistance; Alkylresorcinol; LDL cholesterol; Atherosclerosis; Rye; Vascular disease; Human; Lipoprotein LDL; Cholesterol LDL; Cardiovascular disease; Oxidation

► Rye bread intake increased oxidation resistance of LDL. ► Alkylresorcinol concentration in LDL increased significantly following rye bread intake. ► The increased alkylresorcinol concentration did not correlate with oxidation resistance of LDL. Oxidatively modified LDL particles contribute to athe...