Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation-Reference-Cited by-同舟云学术

Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation

Published:2004-01-06 Issue:3 Volume:43 Page:140-147
ISSN:1436-6207
Container-title:European Journal of Nutrition
language:en
Short-container-title:Eur J Nutr

Author:

Marrugat Jaume, ,Covas María-Isabel,Fitó Montserrat,Schröder Helmut,Miró-Casas Elisabet,Gimeno Eva,López-Sabater M. Carmen,de la Torre Rafael,Farré Magí

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/s00394-004-0452-8.pdf

Cited by 206 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functional Foods, Gut Microbiome and Association with Obesity and Metabolic Syndrome: A Literature Review;Applied Sciences;2024-06-26

2. Anti-Cancer, Anti-Angiogenic, and Anti-Atherogenic Potential of Key Phenolic Compounds from Virgin Olive Oil;Nutrients;2024-04-25

3. Olive Oil Polyphenols Improve HDL Cholesterol and Promote Maintenance of Lipid Metabolism: A Systematic Review and Meta-Analysis of Randomized Controlled Trials;Metabolites;2023-12-06

4. The antihyperlipidemic effect of a combined supplement of standardized dry extracts of amla (Emblica officinalis), walnut (Juglans regia), olive (Olea europaea) and red yeast rice (Monascus purpureus) powder: Reduction in circulatory low-density lipoprotein-cholesterol (LDL-C) and remnant cholesterol (RC) levels in patients with hypercholesterolemia;Frontiers in Pharmacology;2023-11-27

5. Nanodelivery of Polyphenols as Nutraceuticals for CNS Disorders;Polyphenols;2023-10-26