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.
引用
收藏
页数：9
相关论文
共 50 条
  • [41] Fresh extra virgin olive oil, with or without veil
    Antonio Cayuela-Sanchez, Jose
    Caballero-Guerrero, Belen
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, 83 : 78 - 85
  • [42] Extra Virgin Olive Oil (EVOO) in food and nutrition
    Bracco, Umberto
    [J]. AGRO FOOD INDUSTRY HI-TECH, 2006, 17 (06): : 48 - 51
  • [43] Spectra authenticate extra-virgin olive oil
    不详
    [J]. TRAC-TRENDS IN ANALYTICAL CHEMISTRY, 2004, 23 (07) : V - VI
  • [44] Nutrigenomics of extra-virgin olive oil: A review
    Piroddi, Marta
    Albini, Adriana
    Fabiani, Roberto
    Giovannelli, Lisa
    Luceri, Cristina
    Natella, Fausta
    Rosignoli, Patrizia
    Rossi, Teresa
    Taticchi, Agnese
    Servili, Maurizio
    Galli, Francesco
    [J]. BIOFACTORS, 2017, 43 (01) : 17 - 41
  • [45] Rapid Identification of Extra Virgin Olive Oil by Spectrometry
    Tang C.
    Shao S.
    Wen Y.
    Liang Q.
    Dong S.
    [J]. Science and Technology of Food Industry, 2023, 44 (09) : 309 - 316
  • [46] BIOACCESIBILITY OF POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN VIRGIN ARGAN OIL. COMPARISON WITH VIRGIN OLIVE OIL
    Cabrera-Vique, C.
    Rueda, A.
    Gimenez, R.
    Olalla, M.
    Seiquer, I.
    [J]. ANNALS OF NUTRITION AND METABOLISM, 2013, 63 : 1569 - 1569
  • [47] Bioactive Compounds and Quality of Extra Virgin Olive Oil
    Jimenez-Lopez, Cecilia
    Carpena, Maria
    Lourenco-Lopes, Catarina
    Gallardo-Gomez, Maria
    Lorenzo, Jose M.
    Barba, Francisco J.
    Prieto, Miguel A.
    Simal-Gandara, Jesus
    [J]. FOODS, 2020, 9 (08)
  • [48] A MODELLING APPROACH TO EXTRA VIRGIN OLIVE OIL EXTRACTION
    Daou, Marco
    Furferi, Rocco
    Recchia, Lucia
    Cini, Enrico
    [J]. JOURNAL OF AGRICULTURAL ENGINEERING, 2007, 38 (04) : 11 - 20
  • [49] Energy Requirement of Extra Virgin Olive Oil Production
    Cappelletti, Giulio Mario
    Ioppolo, Giuseppe
    Nicoletti, Giuseppe Martino
    Russo, Carlo
    [J]. SUSTAINABILITY, 2014, 6 (08): : 4966 - 4974
  • [50] Quality and authenticity assessment of extra virgin olive oil
    Wang, Selina
    Garci-aguirre, David
    [J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2017, 253
12345