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注意：仅列出部分参考文献，下载原文获取全部文献信息。Olive Oil Polyphenols Enhance High-Density Lipoprotein Function in Humans A Randomized Controlled Trial
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Relationship of lipid oxidation with subclinical atherosclerosis and 10-year coronary events in general population
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ATHEROSCLEROSIS (2014)
Extravirgin Olive Oil Consumption Reduces Risk of Atrial Fibrillation The PREDIMED (Prevencion con Dieta Mediterranea) Trial
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Extra-virgin olive oil consumption improves the capacity of HDL to mediate cholesterol efflux and increases ABCA1 and ABCG1 expression in human macrophages
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BRITISH JOURNAL OF NUTRITION (2013)
Beneficial effects of polyphenol-rich olive oil in patients with early atherosclerosis
R. J. Widmer et al.
EUROPEAN JOURNAL OF NUTRITION (2013)
The antioxidants in oils heated at frying temperature, whether natural or added, could protect against postprandial oxidative stress in obese people
Aleyda Perez-Herrera et al.
FOOD CHEMISTRY (2013)
Olive oil polyphenols enhance the expression of cholesterol efflux related genes in vivo in humans. A randomized controlled trial
Marta Farras et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2013)
被撤回的出版物: Primary Prevention of Cardiovascular Disease with a Mediterranean Diet (Retracted article. See vol. 378, pg. 2441, 2018)
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Protection of LDL from oxidation by olive oil polyphenols is associated with a downregulation of CD40-ligand expression and its downstream products in vivo in humans
Olga Castaner et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2012)
Olive oil intake and mortality within the Spanish population (EPIC-Spain)
Genevieve Buckland et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2012)
Olive oil intake and CHD in the European Prospective Investigation into Cancer and Nutrition Spanish cohort
Genevieve Buckland et al.
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EUROPEAN JOURNAL OF HEART FAILURE (2012)
Impact of olive oil phenolic concentration on human plasmatic phenolic metabolites
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FOOD CHEMISTRY (2012)
The postprandial inflammatory response after ingestion of heated oils in obese persons is reduced by the presence of phenol compounds
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MOLECULAR NUTRITION & FOOD RESEARCH (2012)
Fruit, vegetables, and olive oil and risk of coronary heart disease in Italian women: the EPICOR Study
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AMERICAN JOURNAL OF CLINICAL NUTRITION (2011)
Activation of peroxisome proliferator-activated receptor-α (PPARα) suppresses postprandial lipidemia through fatty acid oxidation in enterocytes
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NOS3 Glu298Asp Polymorphism Interacts with Virgin Olive Oil Phenols to Determine the Postprandial Endothelial Function in Patients with the Metabolic Syndrome
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Food Fried in Extra-Virgin Olive Oil Improves Postprandial Insulin Response in Obese, Insulin-Resistant Women
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JOURNAL OF MEDICINAL FOOD (2011)
Olive oil consumption, plasma oleic acid, and stroke incidence The Three-City Study
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NEUROLOGY (2011)
Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL-cholesterol concentrations (ID 1639), maintenance of normal blood pressure (ID 3781), anti-inflammatory properties (ID 1882), contributes to the upper respiratory tract health (ID 3468), can help to maintain a normal function of gastrointestinal tract (3779), and contributes to body defences against external agents (ID 3467) pursuant to Article 13(1) of Regulation (EC) No 1924/2006
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Gene expression changes in mononuclear cells in patients with metabolic syndrome after acute intake of phenol-rich virgin olive oil
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Elevated Circulating LDL Phenol Levels in Men Who Consumed Virgin Rather Than Refined Olive Oil Are Associated with Less Oxidation of Plasma LDL
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Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaen and Cordoba (Spain) 2008
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Changes in LDL fatty acid composition as a response to olive oil treatment are inversely related to lipid oxidative damage:: The EUROLIVE study
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JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2008)
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EUROPEAN JOURNAL OF CLINICAL NUTRITION (2008)
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ATHEROSCLEROSIS (2007)
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JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2006)
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ANNALS OF INTERNAL MEDICINE (2006)
The role of virgin olive oil components in the modulation of endothelial function
Javier S. Perona et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2006)
Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women
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BRITISH JOURNAL OF NUTRITION (2006)
Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans
MI Covas et al.
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Extra-virgin vs. refined olive oil on postprandial hemostatic markers in healthy subjects
Y. M. Pacheco et al.
JOURNAL OF THROMBOSIS AND HAEMOSTASIS (2006)
Phenolic content of virgin olive oil improves ischemic reactive hyperemia in hypercholesterolemic patients
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JOURNAL OF THE AMERICAN COLLEGE OF CARDIOLOGY (2005)
Antioxidant effect of virgin olive oil in patients with stable coronary heart disease:: a randomized, crossover, controlled, clinical trial
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ATHEROSCLEROSIS (2005)
Virgin Olive Oil Study (VOLOS): vasoprotective potential of extra virgin olive oil in mildly dyslipidemic patients
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EUROPEAN JOURNAL OF NUTRITION (2005)
Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation -: A randomized controlled trial
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EUROPEAN JOURNAL OF NUTRITION (2004)
HDL derived from the different phases of conjugated diene formation reduces membrane fluidity and contributes to a decrease in free cholesterol efflux from human THP-1 macrophages
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CLINICAL CHEMISTRY (2003)
The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil
E Gimeno et al.
FOOD CHEMISTRY (2002)
Postprandial and short-term effects of dietary virgin olive oil on: Oxidant/antioxidant status
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Eicosanoid production, thrombogenic ratio, and serum and LDL peroxides in normo- and hypercholesterolaemic post-menopausal women consuming two oleic acid-rich diets with different content of minor components
P Oubina et al.
BRITISH JOURNAL OF NUTRITION (2001)
Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene
RW Owen et al.
FOOD AND CHEMICAL TOXICOLOGY (2000)
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