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RESEARCH PRODUCT

Increased Consumption of Virgin Olive Oil, Nuts, Legumes, Whole Grains, and Fish Promotes HDL Functions in Humans

Albert SanllorenteMiguel ÁNgel Martínez-gonzálezMiguel ÁNgel Martínez-gonzálezMiguel ÁNgel Martínez-gonzálezRosa M. Lamuela-raventósRosa M. Lamuela-raventósRamon EstruchJordi Salas-salvadóRafael De La TorreMiquel FiolEnrique Gómez-graciaEnrique Gómez-graciaDolores CorellaDolores CorellaJosé LapetraXavier PintóÁLvaro HernáezMontserrat FitóLluis Serra-majemLluis Serra-majemEmilio RosEmilio RosÁNgel M. Alonso-gómezOlga Castañer

subject

0301 basic medicineMaleDiet MediterraneanLegumes and grainsWhole grainsFood group03 medical and health scienceschemistry.chemical_compoundCholesterylester transfer proteinFish ProductsVegetablesVirgin olive oilHumansNutsFood scienceOlive OilLegumeAgedHigh‐density lipoprotein functionalityWhole Grains030109 nutrition & dieteticsbiologyChemistryCholesteroldigestive oral and skin physiologyfood and beveragesFabaceaeMiddle Aged030104 developmental biologyFishCardiovascular Diseasesbiology.proteinFish <Actinopterygii>FemaleLipoproteins HDLFood ScienceBiotechnologyLipoproteinOlive oil

description

[Scope] To evaluate whether increases in the consumption of cardioprotective food groups (virgin olive oil, nuts, fruits/vegetables, legumes, whole grains, fish, and wine) are associated with improvements in high‐density lipoprotein (HDL) functions in high cardiovascular risk subjects.

yearjournalcountryeditionlanguage
2019-03-01
10.1002/mnfr.201800847http://hdl.handle.net/10261/214401