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Items: 1 to 20 of 93

1.

Effects of hydroxytyrosol-enriched sunflower oil consumption on CVD risk factors.

Vázquez-Velasco M, Esperanza Díaz L, Lucas R, Gómez-Martínez S, Bastida S, Marcos A, Sánchez-Muniz FJ.

Br J Nutr. 2011 May;105(10):1448-52. doi: 10.1017/S0007114510005015. Epub 2010 Dec 8. Erratum in: Br J Nutr. 2011 Jun;105(11):1712.

PMID:
21138606
2.
3.

Effects of differing phenolic content in dietary olive oils on lipids and LDL oxidation--a randomized controlled trial.

Marrugat J, Covas MI, Fitó M, Schröder H, Miró-Casas E, Gimeno E, López-Sabater MC, de la Torre R, Farré M; SOLOS Investigators..

Eur J Nutr. 2004 Jun;43(3):140-7. Epub 2004 Jan 6.

PMID:
15168036
5.

Optimized rapeseed oil enriched with healthy micronutrients: a relevant nutritional approach to prevent cardiovascular diseases. Results of the Optim'Oils randomized intervention trial.

Gladine C, Combe N, Vaysse C, Pereira B, Huertas A, Salvati S, Rossignol-Castera A, Cano N, Chardigny JM.

J Nutr Biochem. 2013 Mar;24(3):544-9. doi: 10.1016/j.jnutbio.2012.02.003. Epub 2012 Jul 10.

PMID:
22784432
6.

Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans.

Mateos R, Martínez-López S, Baeza Arévalo G, Amigo-Benavent M, Sarriá B, Bravo-Clemente L.

Food Chem. 2016 Aug 15;205:248-56. doi: 10.1016/j.foodchem.2016.03.011. Epub 2016 Mar 4.

PMID:
27006237
7.

Hydroxytyrosol: from laboratory investigations to future clinical trials.

Granados-Principal S, Quiles JL, Ramirez-Tortosa CL, Sanchez-Rovira P, Ramirez-Tortosa MC.

Nutr Rev. 2010 Apr;68(4):191-206. doi: 10.1111/j.1753-4887.2010.00278.x. Review.

PMID:
20416016
8.

Benefits of foods supplemented with vegetable oils rich in α-linolenic, stearidonic or docosahexaenoic acid in hypertriglyceridemic subjects: a double-blind, randomized, controlled trail.

Dittrich M, Jahreis G, Bothor K, Drechsel C, Kiehntopf M, Blüher M, Dawczynski C.

Eur J Nutr. 2015 Sep;54(6):881-93. doi: 10.1007/s00394-014-0764-2. Epub 2014 Sep 13.

PMID:
25216712
9.

New insights into controversies on the antioxidant potential of the olive oil antioxidant hydroxytyrosol.

Rietjens SJ, Bast A, Haenen GR.

J Agric Food Chem. 2007 Sep 5;55(18):7609-14. Epub 2007 Aug 7.

PMID:
17683140
10.
11.

Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: focus on protection against cardiovascular and metabolic diseases.

Bulotta S, Celano M, Lepore SM, Montalcini T, Pujia A, Russo D.

J Transl Med. 2014 Aug 3;12:219. doi: 10.1186/s12967-014-0219-9. Review.

13.

Postprandial LDL phenolic content and LDL oxidation are modulated by olive oil phenolic compounds in humans.

Covas MI, de la Torre K, Farré-Albaladejo M, Kaikkonen J, Fitó M, López-Sabater C, Pujadas-Bastardes MA, Joglar J, Weinbrenner T, Lamuela-Raventós RM, de la Torre R.

Free Radic Biol Med. 2006 Feb 15;40(4):608-16. Epub 2005 Oct 18.

PMID:
16458191
14.

Protection of LDL from oxidation by olive oil polyphenols is associated with a downregulation of CD40-ligand expression and its downstream products in vivo in humans.

Castañer O, Covas MI, Khymenets O, Nyyssonen K, Konstantinidou V, Zunft HF, de la Torre R, Muñoz-Aguayo D, Vila J, Fitó M.

Am J Clin Nutr. 2012 May;95(5):1238-44. doi: 10.3945/ajcn.111.029207. Epub 2012 Mar 21.

15.

Hazelnut-enriched diet improves cardiovascular risk biomarkers beyond a lipid-lowering effect in hypercholesterolemic subjects.

Orem A, Yucesan FB, Orem C, Akcan B, Kural BV, Alasalvar C, Shahidi F.

J Clin Lipidol. 2013 Mar-Apr;7(2):123-31. doi: 10.1016/j.jacl.2012.10.005. Epub 2012 Oct 26.

PMID:
23415431
16.

One-month administration of hydroxytyrosol, a phenolic antioxidant present in olive oil, to hyperlipemic rabbits improves blood lipid profile, antioxidant status and reduces atherosclerosis development.

González-Santiago M, Martín-Bautista E, Carrero JJ, Fonollá J, Baró L, Bartolomé MV, Gil-Loyzaga P, López-Huertas E.

Atherosclerosis. 2006 Sep;188(1):35-42. Epub 2005 Nov 18.

PMID:
16300770
17.

The effect of polyphenols in olive oil on heart disease risk factors: a randomized trial.

Covas MI, Nyyssönen K, Poulsen HE, Kaikkonen J, Zunft HJ, Kiesewetter H, Gaddi A, de la Torre R, Mursu J, Bäumler H, Nascetti S, Salonen JT, Fitó M, Virtanen J, Marrugat J; EUROLIVE Study Group..

Ann Intern Med. 2006 Sep 5;145(5):333-41.

PMID:
16954359
18.
19.

Peanuts, peanut oil, and fat free peanut flour reduced cardiovascular disease risk factors and the development of atherosclerosis in Syrian golden hamsters.

Stephens AM, Dean LL, Davis JP, Osborne JA, Sanders TH.

J Food Sci. 2010 May;75(4):H116-22. doi: 10.1111/j.1750-3841.2010.01569.x.

PMID:
20546405
20.

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