The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds.

Perez-Herrera, A; Delgado-Lista, J; Torres-Sanchez, L A; Rangel-Zuñiga, O A; Camargo, A; Moreno-Navarrete, J M; Garcia-Olid, B; Quintana-Navarro, G M; Alcala-Diaz, J F; Muñoz-Lopez, C; Lopez-Segura, F; Fernandez-Real, J M; Luque de Castro, M D; Lopez-Miranda, J; Perez-Jimenez, F

Perez-Herrera, A; Delgado-Lista, J; Torres-Sanchez, L A; Rangel-Zuñiga, O A; Camargo, A; Moreno-Navarrete, J M; Garcia-Olid, B; Quintana-Navarro, G M; Alcala-Diaz, J F; Muñoz-Lopez, C; Lopez-Segura, F; Fernandez-Real, J M; Luque de Castro, M D; Lopez-Miranda, J; Perez-Jimenez, F.

Affiliation

Perez-Herrera A; Lipids and Atherosclerosis Unit, Department of Medicine, IMIBIC/Hospital Universitario Reina Sofia/Universidad de Cordoba, Cordoba, Spain.

Mol Nutr Food Res ; 56(3): 510-4, 2012 Mar.

Article in En | MEDLINE | ID: mdl-22162245

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Oils / Fatty Acids, Monounsaturated / Phenol / Antioxidants / Obesity Type of study: Clinical_trials Limits: Humans / Middle aged Language: En Journal: Mol Nutr Food Res Journal subject: CIENCIAS DA NUTRICAO Year: 2012 Document type: Article Affiliation country: España Country of publication: Alemania

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