The molecular mechanism of the cholesterol-lowering effect of dill and kale: The influence of the food matrix components-Reference-Cited by-同舟云学术

The molecular mechanism of the cholesterol-lowering effect of dill and kale: The influence of the food matrix components

Published:2016-04-24 Issue:13 Volume:37 Page:1805-1813
ISSN:0173-0835
Container-title:ELECTROPHORESIS
language:en
Short-container-title:ELECTROPHORESIS

Author:

Danesi Francesca¹,Govoni Marco²,D'Antuono Luigi Filippo¹,Bordoni Alessandra¹

Affiliation:

1. Department of Agri-Food Science and Technology (DISTAL); University of Bologna; Cesena FC Italy

2. BioEngLab, Health Science and Technology - Interdepartmental Center for Industrial Research (HST-CIRI); University of Bologna; Ozzano dell'Emilia BO Italy

Publisher

Wiley

Subject

Clinical Biochemistry,Biochemistry,Analytical Chemistry

Reference45 articles.

1. 2013 ACC/AHA Guideline on the Treatment of Blood Cholesterol to Reduce Atherosclerotic Cardiovascular Risk in Adults

2. Efficacy and safety of more intensive lowering of LDL cholesterol: a meta-analysis of data from 170 000 participants in 26 randomised trials

3. Drug Treatment of Lipid Disorders

4. Plant products with hypocholesterolemic potentials

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