Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL cholesterol concentrations (ID 1639)... (Q47149630)

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scientific article published in April 2011

Language	Label	Description	Also known as
English	Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL cholesterol concentrations (ID 1639)...	scientific article published in April 2011

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Scientific Opinion on the substantiation of health claims related to polyphenols in olive and protection of LDL particles from oxidative damage (ID 1333, 1638, 1639, 1696, 2865), maintenance of normal blood HDL cholesterol concentrations (ID 1639), mainte (English)

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EFSA Panel On Dietetic Products, Nutrition And Allergies

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Efsa Panel On Dietetic Products, Nutrition And Allergies (nda)

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publication date

April 2011

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9

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4

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2033

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

1 reference

https://api.crossref.org/works/10.2903%2FJ.EFSA.2011.2033

21 January 2018

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

1 reference

https://api.crossref.org/works/10.2903%2FJ.EFSA.2011.2033

21 January 2018

Blood pressure lowering effect of olive is mediated through calcium channel blockade

1 reference

https://api.crossref.org/works/10.2903%2FJ.EFSA.2011.2033

21 January 2018

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

1 reference

https://api.crossref.org/works/10.2903%2FJ.EFSA.2011.2033

21 January 2018

Hydroxytyrosol disposition in humans

1 reference

https://api.crossref.org/works/10.2903%2FJ.EFSA.2011.2033

21 January 2018

Extra virgin olive oil phenols and markers of oxidation in Greek smokers: a randomized cross-over study

1 reference

https://api.crossref.org/works/10.2903%2FJ.EFSA.2011.2033

21 January 2018

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

1 reference

https://api.crossref.org/works/10.2903%2FJ.EFSA.2011.2033

21 January 2018

Hydroxytyrosol, as a component of olive mill waste water, is dose- dependently absorbed and increases the antioxidant capacity of rat plasma.

1 reference

https://api.crossref.org/works/10.2903%2FJ.EFSA.2011.2033

21 January 2018

Elevated Circulating LDL Phenol Levels in Men Who Consumed Virgin Rather Than Refined Olive Oil Are Associated with Less Oxidation of Plasma LDL

1 reference

https://api.crossref.org/works/10.2903%2FJ.EFSA.2011.2033

21 January 2018

Identifiers

10.2903/J.EFSA.2011.2033

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release_4chxkbgfvbdtnlvxcalukvbwsi

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https://api.fatcat.wiki/v0/release/4chxkbgfvbdtnlvxcalukvbwsi

24 November 2022

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