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Cardiovascular Benefits of Phenol‐Enriched Virgin Olive Oils: New Insights from the Virgin Olive Oil and HDL Functionality (VOHF) Study
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2018-07-30 , DOI: 10.1002/mnfr.201800456
Anna Pedret 1, 2 , Sara Fernández-Castillejo 2, 3 , Rosa-Maria Valls 2 , Úrsula Catalán 2, 3 , Laura Rubió 2, 4 , Marta Romeu 2 , Alba Macià 4 , Maria Carmen López de Las Hazas 4, 5 , Marta Farràs 6, 7 , Montse Giralt 2 , Juana I Mosele 4, 8, 9 , Sandra Martín-Peláez 7, 10 , Alan T Remaley 11, 12 , Maria-Isabel Covas 7, 10, 13 , Montse Fitó 7, 10 , Maria-José Motilva 4 , Rosa Solà 2, 3, 14
Affiliation  

The main findings of the “Virgin Olive Oil and HDL Functionality” (VOHF) study and other related studies on the effect of phenol‐enriched virgin olive oil (VOO) supplementation on cardiovascular disease are integrated in the present work.

中文翻译:

富含苯酚的初榨橄榄油对心血管的益处:初榨橄榄油和 HDL 功能 (VOHF) 研究的新见解

“初榨橄榄油和高密度脂蛋白功能”(VOHF)研究以及其他有关富含苯酚的初榨橄榄油(VOO)补充剂对心血管疾病影响的相关研究的主要结果都纳入了本工作。
更新日期:2018-07-30
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