Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation-Reference-Cited by-同舟云学术

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Protective effect of olive oil and its phenolic compounds against low density lipoprotein oxidation

Published:2000-06 Issue:6 Volume:35 Page:633-638
ISSN:0024-4201
Container-title:Lipids
language:en
Short-container-title:Lipids

Author:

Fitó Montserrat,Covas María Isabel,Lamuela-Raventós Rosa M.,Vila Joan,Torrents Jaume,de la Torre Carmen,Marrugat Jaume

Publisher

Wiley

Subject

Cell Biology,Organic Chemistry,Biochemistry

Reference32 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. Renaud, S., de Lorgeril, M., Delaye, M., Guidollet, J., Jacquard, F., Mamelle, N., Martin, J.L., Monjaud, I., Salen, P., and Toubol, P. (1995) Cretan Mediterranean Diet for Prevention of Coronary Hearth Disease, Am. J. Clin. Nutr. 61, 1360–1365.

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

5. Mata, P., Alonso, R., López-Farré, A., Ordovas, J.M., Lahoz, C., Garces, C., Caramelo, C., Codoceo, R., Blazquez, E., and de Oya, M. (1996) Effect of Dietary Fat Saturation on LDL Oxidation and Monocyte Adhesion to Human Endothelial Cells in vitro, Arterioscler. Thromb. Vasc. Biol. 16, 1347–1355.

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