Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits.

Wiseman, S A; Mathot, J N; de Fouw, N J; Tijburg, L B

Wiseman, S A; Mathot, J N; de Fouw, N J; Tijburg, L B.

Affiliation

Wiseman SA; Unilever Research Laboratory, Vlaardingen, The Netherlands.

Atherosclerosis ; 120(1-2): 15-23, 1996 Feb.

Article in En | MEDLINE | ID: mdl-8645356

Subject(s)

Antioxidants/pharmacology; Dietary Fats, Unsaturated/pharmacology; Flavonoids; Lipid Peroxidation/drug effects; Lipoproteins, LDL/chemistry; Phenols/pharmacology; Plant Oils/chemistry; Polymers/pharmacology; Animals; Antioxidants/isolation & purification; Arteriosclerosis/epidemiology; Arteriosclerosis/prevention & control; Ascorbic Acid/blood; Coconut Oil; Disease Susceptibility; Energy Intake; Fatty Acids/analysis; Female; Food Handling; Malondialdehyde/blood; Olive Oil; Oxidation-Reduction; Phenols/isolation & purification; Polymers/isolation & purification; Polyphenols; Rabbits; Risk Factors; Sunflower Oil; Uric Acid/blood; Vitamin E/blood

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Database: MEDLINE Main subject: Phenols / Polymers / Flavonoids / Dietary Fats, Unsaturated / Plant Oils / Lipid Peroxidation / Lipoproteins, LDL / Antioxidants Type of study: Etiology_studies / Risk_factors_studies Language: En Journal: Atherosclerosis Year: 1996 Type: Article Affiliation country: Netherlands

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