Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: A randomized, crossover, controlled trial
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- 作者：Sara Ferná ; ndez-Castillejo ; Rosa-Maria Valls ; Olga Castañ ; er ; Laura Rubió ; Ú ; rsula Catalá ; n ; Anna Pedret ; Alba Macià ; Maureen L. Sampson ; Marí ; a-Isabel Covas ; Montserrat Fitó ; Maria-José ; Motilva ; Alan T. Remaley and Rosa Solà
- 刊名：Molecular Nutrition & Food Research
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：60
- 期：7
- 页码：1544-1554
- 全文大小：526K
- ISSN：1613-4133
文摘
Lipoprotein particle measures performed by nuclear magnetic resonance (NMR), and associated ratios, may be better markers for atherosclerosis risk than conventional lipid measures. The effect of two functional olive oils, one enriched with its polyphenols (FVOO, 500 ppm), and the other (FVOOT) with them (250 ppm) and those of thyme (250 ppm), versus a standard virgin olive oil (VOO), on lipoprotein particle atherogenic ratios and subclasses profiles was assessed.