Determinants of HDL Cholesterol Efflux Capacity after Virgin Olive Oil Ingestion: Interrelationships with Fluidity of HDL Monolayer.,Molecular Nutrition & Food Research

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Determinants of HDL Cholesterol Efflux Capacity after Virgin Olive Oil Ingestion: Interrelationships with Fluidity of HDL Monolayer.
Molecular Nutrition & Food Research ( IF 4.5 ) Pub Date : 2017-10-26 , DOI: 10.1002/mnfr.201700445
Sara Fernández-Castillejo ₁ , Laura Rubió _{1,

2} , Álvaro Hernáez ₃ , Úrsula Catalán ₁ , Anna Pedret _{1,

4} , Rosa-M Valls ₁ , Juana I Mosele ₂ , Maria-Isabel Covas _{3,

5} , Alan T Remaley _{6,

7} , Olga Castañer ₃ , Maria-José Motilva ₂ , Rosa Solá ₁

Affiliation

Cholesterol efflux capacity of HDL (CEC) is inversely associated with cardiovascular risk. HDL composition, fluidity, oxidation, and size are related with CEC. We aimed to assess which HDL parameters were CEC determinants after virgin olive oil (VOO) ingestion.

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