Journal
FOOD CHEMISTRY
Volume 132, Issue 1, Pages 499-501Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.10.092
Keywords
Hydroxytyrosol; Oxidised LDL; Olive oil; Antioxidants; Polyphenols
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In vivo studies of LDL oxidation following consumption of natural phenolic compounds have yielded mixed results. It is reported that the amphiphilic hydroxytyrosol, after addition to human plasma, does not accumulate in LDL but protects plasma lipids, which are extracted together with hydroxytyrosol, from chemically-induced oxidation. Thus, a novel methodology was proposed, which does not rely on LDL separation and subsequent oxidation but is based on the oxidation of total lipids - simultaneously extracted from plasma with antioxidants - to evaluate the effects of micronutrients that do not partition into LDL, after in vivo supplementation. (C) 2011 Elsevier Ltd. All rights reserved.
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