(Q44175159)

30 November 2017

Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study (English)

1 reference

30 November 2017

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Moschandreas J

1

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30 November 2017

Vissers MN

2

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30 November 2017

Wiseman S

3

1 reference

30 November 2017

van Putte KP

4

1 reference

30 November 2017

Kafatos A

5

1 reference

30 November 2017

1 October 2002

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European Journal of Clinical Nutrition

30 November 2017

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30 November 2017

56

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30 November 2017

10

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30 November 2017

1024-1029

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https://scigraph.springernature.com/pub.10.1038/sj.ejcn.1601444

30 November 2017

0 references

cites work

Dietary olive oil reduces low-density lipoprotein uptake by macrophages and decreases the susceptibility of the lipoprotein to undergo lipid peroxidation.

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

The two-period cross-over clinical trial

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

The diet and 15-year death rate in the seven countries study

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

Oxidants/antioxidants and COPD.

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

Comparison between extra virgin olive oil and oleic acid rich sunflower oil: effects on postprandial lipemia and LDL susceptibility to oxidation.

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

Olive oil phenolics are dose-dependently absorbed in humans

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

Effect of consumption of phenols from olives and extra virgin olive oil on LDL oxidizability in healthy humans

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

Effect of phenol-rich extra virgin olive oil on markers of oxidation in healthy volunteers

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

Effect of dietary monounsaturated and polyunsaturated fatty acids on the susceptibility of plasma low density lipoproteins to oxidative modification

21 January 2018

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

7 January 2021

Protein carbonyl measurement by a sensitive ELISA method

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

7 January 2021

Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

7 January 2021

Feasibility of using an oleate-rich diet to reduce the susceptibility of low-density lipoprotein to oxidative modification in humans

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

7 January 2021

How could changes in diet explain changes in coronary heart disease mortality in Spain? The Spanish paradox

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

7 January 2021

Dietary non-tocopherol antioxidants present in extra virgin olive oil increase the resistance of low density lipoproteins to oxidation in rabbits

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1601444

7 January 2021

Identifiers

DOI

10.1038/SJ.EJCN.1601444

1 reference

30 November 2017

1 reference