Extra Virgin Olive Oil Polyphenols Promote Cholesterol Efflux and Improve HDL Functionality

被引：37
|
作者：
Berrougui, Hicham [1 ,2 ]
Ikhlef, Souad [1 ]
Khalil, Abdelouahed [1 ]
机构：
[1] Univ Sherbrooke, Fac Med & Biol Sci, Dept Med, Geriatr Serv, Sherbrooke, PQ J1H 5N4, Canada
[2] Univ Sultan Moulay Slimane, Polydisciplinary Fac, Dept Biol, Beni Mellal 23000, Morocco
来源：
EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE | 2015年 / 2015卷
基金：
加拿大健康研究院;
关键词：
HIGH-DENSITY-LIPOPROTEIN; PERFORMANCE LIQUID-CHROMATOGRAPHY; PHENOLIC-COMPOUNDS; LDL OXIDATION; RISK-FACTORS; BINDING; DIET; ANTIOXIDANT; QUANTIFICATION; EXPRESSION;
D O I：
10.1155/2015/208062
中图分类号：
R [医药、卫生];
学科分类号：
10 ;
摘要：
Results of the present work give evidence from the beneficial role of extra virgin olive of oil (EVOO) consumption towards oxidative stress and cardiovascular diseases. Polyphenols contained in EVOO are responsible for inhibiting lipoproteins oxidative damages and promoting reverse cholesterol transport process via ABCA1 pathway.
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收藏
页数：9
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