Determinants of HDL Cholesterol Efflux Capacity after Virgin Olive Oil Ingestion: Interrelationships with Fluidity of HDL Monolayer-Reference-Cited by-同舟云学术

Determinants of HDL Cholesterol Efflux Capacity after Virgin Olive Oil Ingestion: Interrelationships with Fluidity of HDL Monolayer

Published:2017-10-26 Issue:12 Volume:61 Page:1700445
ISSN:1613-4125
Container-title:Molecular Nutrition & Food Research
language:en
Short-container-title:Mol. Nutr. Food Res.

Author:

Fernández‐Castillejo Sara¹,Rubió Laura¹²,Hernáez Álvaro³,Catalán Úrsula¹,Pedret Anna¹⁴,Valls Rosa‐M¹,Mosele Juana I.²,Covas Maria‐Isabel³⁵,Remaley Alan T.⁶⁷,Castañer Olga³,Motilva Maria‐José²,Solá Rosa¹

Affiliation:

1. Research Unit on Lipids and AtherosclerosisHospital Universitari Sant JoanInstitut d'Investigació Sanitària Pere Virgili (IISPV)Functional Nutrition, Oxidation, and Cardiovascular Disease (NFOC‐SALUT) groupUniversitat Rovira i Virgili Reus Spain

2. Food Technology DepartmentAgrotecnio CenterUniversity of Lleida Lleida Spain

3. Cardiovascular Risk and Nutrition Research GroupHospital del Mar Medical Research Institute (IMIM)CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN) Barcelona Spain

4. Eurecat‐Centre Tecnològic de Nutrició i Salut (Eurecat‐CTNS) Reus Spain

5. NUPROAS Handelsbolag Nackă Sweden

6. Department of Laboratory MedicineClinical CenterNational Institutes of Health Bethesda MD USA

7. Lipoprotein Metabolism SectionCardio‐Pulmonary BranchNational Heart, Lung and Blood InstituteNational Institutes of Health Bethesda MD USA

Funder

Instituto de Salud Carlos III

Ministerio de Economía y Competitividad

Institut d'Investigació Sanitària Pere Virgili

Publisher

Wiley

Subject

Food Science,Biotechnology