Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein

Interaction of Olive Oil Phenol Antioxidant Components with Low-density Lipoprotein

Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phas...

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Bibliographic Details
Main Authors: ROSA M LAMUELA-RAVENTÓS, EVA GIMENO, MONTSE FITÓ, ANA-ISABEL CASTELLOTE, MARIBEL COVAS, M. CARMEN DE LA TORRE-BORONAT, M. CARMEN LÓPEZ-SABATER
Format: Article
Language:English
Published: BMC 2004-01-01
Series:Biological Research
Subjects:
Antioxidant
LDL
olive oil
oxidation
phenol
tyrosol
Online Access:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602004000200011

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