Phenolic content of virgin olive oil improves ischemic reactive hyperemia in hypercholesterolemic patients.

@article{Ruano2005PhenolicCO,
  title={Phenolic content of virgin olive oil improves ischemic reactive hyperemia in hypercholesterolemic patients.},
  author={Juan Ruano and Jose L{\'o}pez-Miranda and Francisco Horacio Fuentes and Juan Manuel Aristiz{\'a}bal Moreno and C. S{\'a}nchez Bellido and Pablo P{\'e}rez-Martinez and Aquiles Lozano and P. Euclides Eslava G{\'o}mez and Yolanda Jim{\'e}nez and Francisco P{\'e}rez Jim{\'e}nez},
  journal={Journal of the American College of Cardiology},
  year={2005},
  volume={46 10},
  pages={
          1864-8
        }
}
OBJECTIVES The goal of this study was to evaluate the effects of the phenolic content of virgin olive oil on endothelial reactivity. BACKGROUND Endothelial-dependent vasodilatation is impaired during the postprandial state, and oxidative stress could play a key role in its development. METHODS Twenty-one hypercholesterolemic volunteers received two breakfasts, using a randomized sequential crossover design. Both arms received the same olive oil, but one had its phenolic acid content reduced… CONTINUE READING
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Chemistry and health of olive oil phenolics.

  • Critical reviews in food science and nutrition
  • 2008
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Olive oil and health: summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008.

  • Nutrition, metabolism, and cardiovascular diseases : NMCD
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