Postprandial and short-term effects of dietary virgin olive oil on oxidant/antioxidant status-Reference-Cited by-同舟云学术

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Postprandial and short-term effects of dietary virgin olive oil on oxidant/antioxidant status

Published:2002-03 Issue:3 Volume:37 Page:245-251
ISSN:0024-4201
Container-title:Lipids
language:en
Short-container-title:Lipids

Author:

Fitó Montserrat,Gimeno Eva,Covas María-Isabel,Miró Elisabet,López-Sabater María del Carmen,Farré Magí,de la Torre Rafael,Marrugat Jaume

Publisher

Wiley

Subject

Cell Biology,Organic Chemistry,Biochemistry

Reference45 articles.

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2. De Lorgeril, M., Salen, P., Martin, J.L., Monjaud, I., Delaye, J., and Mamelle, N. (1999) Mediterranean Diet, Traditional Risk Factors, and the Rate of Cardiovascular Complications After Myocardial Infarction. Final Report of the Lyon Diet Heart Study, Circulation 99, 779–785.

3. World Review of Nutrition and Dietatics Series;F. Visioli,2000

4. Reaven, P.D., and Witzum, J.L. (1996) Oxidized Low Density Lipoproteins in Atherogenesis: Role of Dietary Modification, Ann. Rev. Nutr. 16, 51–71.

5. Witzum, J.L. (1994) The Oxidation Hypothesis of Atherosclerosis, Lancet 344, 793–795.

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3. Antioxidant status following postprandial challenge of two different doses of tocopherols and tocotrienols;Journal of Integrative Medicine;2020-01

4. Extra-Virgin Olive Oil and Cardiovascular Disease;Practical Issues in Geriatrics;2018

5. Hydroxytyrosol supplementation increases vitamin C levels in vivo. A human volunteer trial;Redox Biology;2017-04

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